– Serves 4
3 cups Canadian Wild Rice, cooked
2 cups butternut squash, roasted and diced
2 tbsp Three Farmers Camelina Oil
¼ cup onion, diced
2 cloves of garlic, peeled and chopped
1 tbsp poultry seasoning
1 tbsp rosemary
Salt and Pepper, to Taste
1 cup dried, sweetened cranberries
Cook wild rice as per instructions on the package, drain and set aside in a bowl. Clean and roast a small butternut squash to ‘al dente’, then dice into ½ inch cubes and put aside in a bowl.
In a medium pan, saute the onion and the garlic in 2 tbsp of camelina oil. Once the onion begins to brown, add the wild rice and the diced squash into the pan and mix. Next, add the poultry seasoning, rosemary and season with salt and pepper. Cook for another 3 min on the stove top until well mixed and heated. Mix in the cranberries and serve.