This is a delicious and perfect for fall side dish for dinner or even your Thanksgiving table!
WILD RICE WITH SQUASH, MINT AND ALMONDS
3 cup low sodium chicken stock
1 cup wild rice
2 tablespoons olive oil (plus more for garnish)
1 1/2 cup butternut squash (small dice)
1/2 teaspoon cumin seeds
2 tablespoons mint (roughly chopped)
1/3 cup slivered almonds (toasted)
1/2 lemon (zest and juice)
1/4 cup parsley (finely chopped)
1/4 cup dried cherries (plumped in 2 tablespoons brandy)
Kosher salt and freshly ground black pepper (to taste)
In a medium saucepan, add the stock and season with Kosher salt and freshly ground black pepper. Bring to a boil, reduce to a simmer and add the rice. Cover and simmer for 45 minutes or until the rice bursts. Remove to a bowl.
In the meantime, in a large sauté pan add 2 tablespoons olive oil. Add the squash and a pinch of salt and cook for 3-5 minutes. Add the cumin and continue to cook until golden brown, about 2 minutes. Add squash to the rice with mint, almonds, lemon juice and zest, parsley and dried cherries. Season with Kosher salt and freshly ground black pepper and drizzle with olive oil.