Ingredients:
- 1 cup wild rice mix
- 2 cups low sodium chicken broth
- 1 1/2 cups pre cut butternut squash
- 1 large onion, diced
- 1/2 cup reduced sugar dried cranberries
- 1 cup chopped pecans
- 2 Tbsp. extra virgin olive oil
- 1/4 cup minced parsley
Directions:
Preheat the oven to 400 degrees. Spread butternut squash on a sprayed roasting pan, drizzle with 1 tablespoon extra virgin olive oil. Roast squash for 20 – 25 minutes or until softened. Cook rice with chicken broth per package instructions. Preheat a large skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and saute onions until translucent. Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside. Add pecans to saute pan and cook over medium heat, until toasted. Add the cooked rice, butternut squash, onions and dried cranberries. Drizzle with 1/4 cup of the citrus dressing. Garnish with minced parsley if desired. Serve with your favorite lean protein! Serves 8.
Nutrition Information:
Calories: 265 Protein: 5g Carbs: 33g Fat: 14g
