New England Wild Rice...

Last night for dinner I made this delicious dish that I first tried with our kindergarten class on "New England" week.  I got a rotisserie chicken from Wholefoods and made this tasty recipe to have as a side. 

New England Wild Rice

1/8 cup Olive Oil

1/4 teaspoon ground Allspice

1/2 Vidalia Onion (sweet onion) finely diced

1 teaspoon Garlic, minced

2 cups Apples, diced (about 2 small)

2 cups of Wild & Whole Grain Brown Rice blend (cooked)

1 cup dried Cranberries (optional)

1/4 cup Maple Syrup

1/4 cup fresh Sage leaves, finely chopped

2 cups of cooked Butternut Squash, medium diced (cooked)

Kosher Salt to taste

Method:

Saute the onion, garlic and allspice in olive oil until soft.  Add the apples and cook until soft (medium-low heat).  Add the rice, squash, cranberries, maple syrup and sage leaves and season with salt. 

* I add the butternut squash last, so I can stir everything together without mashing up my squash!