Wild Rice and Butternut Squash Stuffing With Almonds Recipe
Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour. Meanwhile: preheat the oven to 400°F . Toss the squash with the
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Ingredients
- 1 cup wild rice
- 1 2-pound butternut squash peeled, seeded and diced
- 3 tablespoons extra virgin olive oil
- 1 cup sliced shallot
- 1 tablespoon butter
- 2 cups frozen or vacuum-sealed cooked brown rice (8.8 to 10-ounces)
- 1/2 cup Diamond of California® slivered or sliced almonds, toasted
- 1/4 cup currants
- 1/4 cup chopped fresh Italian parsley
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