Ingredients

  • 2
    cups
  • 3 12
    cups
    Water
  • 3
    cups
    Butternut Squash, cubed
  • 2
    cups
    Granny Smith Apples, diced
  • 24
    oz
    Applegate Organics Chicken & Apple Sausage, sliced
  • 1
    cups
    Yellow Onion, diced
  • 1
    cups
    Walnuts, chopped
  • 12
    cups
    Parsley, chopped
  • 14
    cups
    Chicken Broth or Vegetable Broth
  • 14
    cups
    Garlic, minced
  • 2
    tbsp
    Extra Virgin Olive Oil, 1 Tbsp. reserved
  • 1
    tbsp
    Thyme, fresh, chopped
  • 2
    tsp
    Rosemary, fresh, chopped
  • 1
    tsp
    Black Pepper
  • Sea Salt to taste
  • Butter or Vegan Butter for greasing baking dish

Nutrition Facts

Serving Size: 1 cup
Serves: 10
Amount Per Serving
Calories: 430
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 60mg 20%
Sodium: 940mg 41%
Total Carbohydrate: 47g 17%
Dietary Fiber: 6g 21%
Sugars: 11g 22%
Protein: 18g 36%

Instructions

  1. Preheat oven to 425°F. Butter a 9 X 13-inch baking dish.
  2. In a large saucepan, combine water and Lundberg Wild Blend® Rice. Bring to a boil, reduce heat to simmer, and cover. Cook 50 minutes. Remove from heat and steam for 10 minutes with lid on. Stir in parsley and add to a large bowl.
  3. Add squash to a lined baking sheet and drizzle with reserved olive oil. Season with sea salt to taste and bake for 20 minutes. Remove from oven and add to the cooked rice.
  4. In a large sauté pan, add remaining olive oil and sausage. Sauté over medium heat for 10 minutes. Add onions and garlic, and sauté for an additional 5 minutes. Add to the rice and squash mixture.
  5. Add remaining ingredients, except walnuts, to the bowl. Fold to incorporate thoroughly. Add to greased 9 X 13-inch baking dish. Top with walnuts and bake at 400°F for 15 minutes covered, and broil uncovered for an additional 5 minutes. Enjoy!

Similar Recipes

Product Organic Wild Blend® Rice
Diet Gluten-Free
Dish Entrees