Harvest Wild Rice Skillet

Servings: 4 | Amount Per Serving: 1/4

• Calories: 223 | Total Fat: 6.2g
• Carbohydrates: 36.5g | Dietary Fiber: 4.8g
• Sugar: 9.2g | Protein: 8.4g
• Vitamin C: 28.1mg | Vitamin A: 461.8µg
• Sodium: 122.5mg | Cholesterol: 16.2mg

• Prep Time: 5mins
• Cook Time: 30mins
• Total Time: 35mins

Ingredients

• 1) 1 small onion, minced
• 2) 1 tablespoon butter
• 3) 2 cup peeled, cubed butternut squash
• 4) 0.25 teaspoon dried thyme (more to taste)
• 5) 2 cup cooked wild rice
• 6) 2 cup baby kale
• 7) 2 cup chopped (crispy juicy unpeeled) apples
• 8) 2 tablespoon cream, milk, or butter
• 9) 0.5 cup shredded Provolone cheese
• 10) Salt to taste

Steps

• 1) Saute the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
• 2) Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy.
• 3) Add the baby kale and wild rice and stir to combine.
• 4) Add the cream, milk, or butter if the mixture needs a little moisture to help it all get groovy together.
• 5) Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.

Notes

• 1) Add toasted nuts for extra flavor.