Ingredients

• 1 ¹⁄₂

  cups
  Lundberg Wild Blend® Rice suggested substitutions
• 3 ¹⁄₂

  cups
  water
• ¹⁄₂

  cups
  fresh parsley, chopped
• 2

  tbsp
  olive oil
• 1
  medium onion, chopped
• 3

  cups
  ½ inch cubed butternut squash (from 1½ pound squash) (Pantry Friendly: 3 cups butternut squash)
• 2
  Granny Smith apples, unpeeled, cored, cut into ½ inch cubes
• 1

  tbsp
  dried thyme
• 1

  cups
  chicken broth or water
• ¹⁄₂

  cups
  walnut pieces

Instructions

1. Preheat oven to 425°F. Butter a 9 X 13 inch baking dish. Combine water and Lundberg Wild Blend® Rice in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes. Remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.
2. Heat oil in a large skillet and sauté onion over medium-high heat until translucent. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9×13-inch baking dish. Sprinkle walnuts over the top. Bake for 20-25 minutes until heated through and squash is tender.