I saw this recipe on the back page of the Jan/Feb edition of VegNews magazine. It was in an advert for a wild rice blend. I'm not sure what it was about the ad....maybe the photo, or maybe the mood I was in, but it was one of those recipes that I had to make asap.
The casserole is a blend of wild rice, sweet brown rice, black rice, and a couple others baked with granny smith apples, butternut squash, some veggie broth, and seasoned with thyme and walnuts.
Any whole grain rice mix of your own... long grain brown rice and wild rice for example, would work fine. But, I went out and bought the rice blend to make the recipe... what can I say? Their ad totally worked on me. (The blend is pretty yummy though.)
I followed the recipe for the most part except that I added celery in with the onions while saute-ing, and used oregano instead of thyme in the saute. I added fresh thyme, walnuts and pecans after baking instead of before.
(Note that the recipe calls for the rice to be cooked beforehand.)
Great texture, lovely sweetness from the baked apple and the squash, and with the thyme and celery, it tastes sort of like stuffing. Yum. I ate it for lunch with some steamed greens and fresh apple (cuz they showed fresh apple in the ad...I'm a sucker.). For a hardy meal, I think beans would be a great addition, which I'll probably do with the leftovers...I'm thinking chickpeas.
Anyway, that's all. If it sounds good, definitely check it out.
Have a nice weekend.
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