Wild Rice With Butternut Squash And Blackened Pecans

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 2
• 1 cup wild rice
• 1 1/2 lbs butternut squash
• 1/2 cup port wine
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 4 ounces butter
• 1 cup pecan pieces

Recipe

• 1 in a medium saucepan filled with lightly salted boiling water, cook wild rice, covered, until kernels burst open but rice is still firm, 40-45 minutes.
• 2 meanwhile, peel butternut squash and cut into 1 inch cubes.
• 3 in a large saucepan, simmer squash in port wine, covered, until tender, 9-10 minutes.
• 4 add nutmeg and salt. cook 5 minutes.
• 5 in a small frying pan, melt butter over medium high heat. add pecan pieces and cook, stirring, until butter turns golden brown, 4-5 minutes.
• 6 remove from heat.
• 7 to serve, spoon hot butternut squash over cooked wild rice. top with blackened pecan sauce.