• Liz Talley - Urban Graze

Wild Rice with Brussels Sprouts and Squash


This is a quintessential Minnesota autumn dish. Easy and delicious! Don’t worry about exact ingredient measurements –this is a guide.

Great as a basic side, but we really love it as a main dish by amping it up, which is very easy to do.

Stirring in 1 c. shredded or diced cooked chicken, cooked carrots, onions and a seasoned broth or creamy/buttery sauce is delicious. Also very tasty with a little gravy or cream of chicken soup.

Olive oil

1½ c. Brussels sprouts, halved if large

1½ c. diced winter squash (about ¼”)

2 c. cooked wild rice

Salt and pepper to taste

Saute the Brussels Sprouts in 1 Tbsp. olive oil until they are tender and well browned on both sides. Remove from skillet and set aside. Add 1 Tbsp. olive oil to hot skillet and saute the winter squash until tender and well browned on at least two sides. Remove from skillet and combine with Brussels sprouts.

Turn heat down to low and add the wild rice to the skillet. When warm, add the vegetables, and stir until all are heated through. Season and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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