I’m not sure why wild rice makes me think of fall…so here’s a yummy recipe for you all as we enter into a season of unending beauty (and leaf raking!)…
Blueberry Wild Rice with Shredded Chicken
Servings - 4 persons
Ingredients
- 1 cup cooked and shredded chicken (leftover from the crockpot would be perfect!) ($1 or less!)
- 1 cup wild rice ($1.50)
- 3/4 cup blueberries ($1.25)
- 3 cups water
- 2 Tbsp sugar ($.05)
- 2 dashes cinnamon ($.05)
- 1 small-medium butternut squash (they will be VERY cheap soon!) ($1.09)
- (Add 1/2 cup white rice and 1 more cup water to stretch this meal a bit further!)Variation: Add dried or fresh cranberries instead of blueberries!)
Instructions
- Cook wild rice, blueberries, water, sugar and cinnamon for 30 minutes or until rice is tender. Mix in chicken as rice finishes cooking.
- Cut squash in half or strips. I prefer to place my halved squash face down in 1/4 inch water in glass baking dish. This gives it LOTS of moisture and comes out perfectly for young mouths! We usually eat our squash (and most other veggies for that matter) plain. A little butter or brown sugar makes it extra tasty!
Christin says
Do you use true wild rice in this or the wild rice/ actual rice mix they label wild rice at the store? It sounds really delicious (although I’m veg so I’ll leave out the chicken).
Erin says
That was a wild rice/rice mix…I think! Made that a LONG time ago! Either way it will work! But wild rice is more expensive. Might be cheaper by the lb or even on sale at Whole Foods.