Why You’ll Love This Recipe
This wild rice skillet is a celebration of fall’s harvest, featuring crisp apples, buttery squash, and hearty wild rice. The dish is versatile, making it great as a main or side, and it’s rich in nutrients with a balance of flavors—sweet, savory, and nutty. The creamy texture of the cheese and the earthy taste of the wild rice complement the vegetables perfectly, making it a cozy, wholesome meal ideal for the cooler months.
Ingredients
- 1 small onion, minced
- 1 tablespoon butter
- 2 cups peeled, cubed butternut squash
- 1/4 teaspoon dried thyme (more to taste)
- 2 cups cooked wild rice
- 2 cups baby kale
- 2 cups chopped apples (with skin)
- 2 tablespoons cream, milk, or butter
- 1/2 cup shredded Provolone cheese
- Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large skillet, sauté the onion and butter over medium-high heat until the onions are soft and translucent.
- Add the cubed squash and thyme. Sauté for 5-8 minutes until the squash is fork-tender but not mushy.
- Add the baby kale and cooked wild rice to the skillet, stirring to combine. If needed, add cream, milk, or butter for moisture.
- Add the chopped apples last, keeping them crisp, then sprinkle the shredded Provolone cheese on top. Stir to melt the cheese into the mixture.
- Taste and adjust salt if necessary before serving.
Servings and Timing
This recipe serves 4 people. Preparation time is about 5 minutes, and cook time is approximately 30 minutes, making the total time for this recipe 35 minutes.
Variations
- Swap Provolone for another cheese like mozzarella or Gruyère for different flavor profiles.
- Add toasted nuts like pecans or walnuts for an extra crunch.
- For a vegan version, replace the cheese and butter with plant-based alternatives and skip the cream.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the skillet over low heat on the stovetop, adding a splash of water or broth to prevent the rice from drying out.
FAQs
Can I use other types of squash for this recipe?
Yes, butternut squash is the most common, but you can also use acorn squash or kabocha squash.
Is wild rice the same as brown rice?
No, wild rice is a different grain, with a chewy texture and earthy flavor. It’s often used in dishes like this for its unique taste and nutrition.
Can I use pre-cooked wild rice for this recipe?
Yes, pre-cooked wild rice works great and can save you time in the kitchen.
Can I freeze this dish?
This dish can be frozen, but the texture of the squash and apples may change. Freeze in an airtight container for up to 2 months.
What can I substitute for Provolone cheese?
If you don’t have Provolone, try mozzarella, Gruyère, or even Parmesan for a different twist.
How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of cayenne pepper to the skillet for a spicy kick.
Can I make this dish ahead of time?
You can prepare the wild rice and squash ahead of time, then assemble and heat everything together when you’re ready to serve.
How do I prevent the apples from becoming too soft?
Add the apples last to maintain their crispness, and avoid cooking them too long.
Can I use regular kale instead of baby kale?
Yes, regular kale works, but it may need to be chopped smaller and cooked a bit longer to soften.
Can I use a different type of rice?
While wild rice is preferred for this dish, you can substitute it with brown rice or quinoa for a different texture.
Conclusion
This Harvest Wild Rice Skillet is a perfect representation of fall flavors and is both satisfying and nutritious. With its blend of sweet apples, hearty wild rice, and creamy cheese, this dish is bound to become a seasonal favorite. It’s easy to make and offers plenty of room for customization, so feel free to adjust the ingredients to your liking. Enjoy this cozy, wholesome meal with your loved ones!
Harvest Wild Rice Skillet
Celebrate the flavors of fall with this Harvest Wild Rice Skillet! A perfect blend of sweet apples, buttery butternut squash, savory wild rice, and creamy Provolone cheese, this dish offers a comforting, nutritious meal. Ready in just 35 minutes, it’s versatile enough to serve as a main or side. Packed with seasonal ingredients, it’s a cozy meal that’s easy to prepare and full of flavor, making it ideal for cooler weather.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish, Side Dish, Vegetarian
- Method: Sautéing, Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 small onion, minced
- 1 tablespoon butter
- 2 cups peeled, cubed butternut squash
- 1/4 teaspoon dried thyme (more to taste)
- 2 cups cooked wild rice
- 2 cups baby kale
- 2 cups chopped apples (with skin)
- 2 tablespoons cream, milk, or butter
- 1/2 cup shredded Provolone cheese
- Salt to taste
Instructions
- In a large skillet, sauté the onion and butter over medium-high heat until the onions are soft and translucent.
- Add the cubed squash and thyme. Sauté for 5-8 minutes until the squash is fork-tender but not mushy.
- Add the baby kale and cooked wild rice to the skillet, stirring to combine. If needed, add cream, milk, or butter for moisture.
- Add the chopped apples last, keeping them crisp, then sprinkle the shredded Provolone cheese on top. Stir to melt the cheese into the mixture.
- Taste and adjust salt if necessary before serving.
Notes
- For extra crunch, add toasted nuts such as pecans or walnuts.
- Use plant-based alternatives for a vegan version (vegan cheese, plant-based butter, and cream).
- This dish is versatile—feel free to substitute different types of squash or cheese based on your preference.
