Serves 4
45 min
Harvest Wild Rice Skillet
Recipe GLPRebd83267f14d46
A vibrant autumn-inspired side dish combining nutty wild rice with roasted butternut squash, tender kale, and crisp apples, finished with melted Provolone cheese and aromatic thyme. This wholesome vegetarian skillet celebrates seasonal flavors in one colorful pan.
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Ingredients
1 tablespoon butter
1 small onion, minced
2 cups peeled and cubed butternut squash
¼ teaspoon dried thyme
2 cups cooked wild rice
2 cups baby kale
2 tablespoons cream, milk, or butter
2 cups chopped crisp apples with skin
½ cup shredded Provolone cheese
Salt to taste
Directions
Melt the butter in a large skillet over medium-high heat. Add the minced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the cubed butternut squash and dried thyme. Continue cooking for 5-8 minutes, stirring occasionally, until the squash becomes tender when pierced with a fork but still holds its shape.
Add the cooked wild rice and baby kale to the skillet. Stir well to combine all the ingredients evenly.
Pour in the cream, milk, or butter, which will help create a cohesive dish with light moisture. Stir gently to incorporate throughout.
Add the chopped apples last, folding them in gently to maintain their crisp texture. Season with salt to taste.
Scatter the shredded Provolone cheese over the top and stir a few times until the cheese melts and distributes evenly throughout the skillet. Serve warm.
