15m
PREP TIME
45m
COOK TIME
215
CALORIES
12
INGREDIENTS
15m
PREP TIME
45m
COOK TIME
215
CALORIES
12
INGREDIENTS
Ingredients 10 Servings
- 1/4 cup (1/2 stick) butter
- 4 cups cubed butternut squash
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups cooked brown rice
- 3 cups cooked wild rice
- 2 teaspoons McCormick Gourmet™ Organic Poultry Seasoning
- 1 teaspoon McCormick Gourmet™ All Natural Flat Leaf Parsley
- 1 teaspoon McCormick Gourmet™ Organic Sage Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
1
cup
Kitchen Basics® Unsalted Vegetable Stock
![substitution]( "substitution")
Substitutions available
- original chicken stock
- 1/4 cup chopped pecans
INSTRUCTIONS
- 1 Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add squash, celery and onion; cook and stir 15 minutes or until squash is fork-tender
- 2 Mix brown and wild rice in large bowl. Stir in vegetable mixture and seasonings. Add stock; toss gently until well mixed. Spoon into lightly greased 13x9inch baking dish. Sprinkle with pecans. Cover with foil
- 3 Bake 30 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)
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