This is what I made for Thanksgiving dinner. I know it’s a little late to be posting but it was pretty good. Especially considering it was my plan B. When I went to the store to buy a fresh beet they were out. It was originally going to have butternut squash and beets. I then subbed the beets for kale and only added the red cabbage for color. It was a great fall dish. Hope you at least give it a try!
And I wish I would have taken the time to take a better plated picture, but we were starving so as soon as we unveiled all the amazing food, we got down to business!
Ingredients for Wild rice with butternut squash and kale:
2 cups chopped butternut squash
1 cup of shredded red cabbage
1 cup of shredded kale
2 parsnips chopped
1 1/2 cups of wild rice
Half an orange
I used a bag of already chopped kale, which was super easy.
I cooked the rice separately in chicken stock according to package directions.
Start by sautéing your butternut squash in a little olive oil first, just enough to make them slightly tender, but not squishy, then add in your parsnips, they will also need to soften some. I admit, I used too much oil, but it was fine in the end. Kept the rice from clumping up.
Then add in your chopped red cabbage once the squash and parsnips are to your desired tenderness.
Then add in your chopped kale, and once you’ve gotten a good sauté going, take half an orange and squeeze it over the veggies. Then toss with your cooked rice. Salt and pepper to taste. This was pretty simple to make, and if you wanted to make it even faster you can buy everything already chopped at the store.