The Chew: Wild Rice With Squash, Mint & Almonds

The Chew: Wild Rice With Squash, Mint & Almonds

The co-hosts of The Chew were sharing their show-stopping side dish recipes and when it was Michael Symon’s turn, he wanted to make Wild Rice with Squash, Mint, & Almonds. He explained that wild rice, for him, just screams Thanksgiving, and we all know that squash is commonly used in recipes around this time!

To get the recipe for this unique, delicious side dish, click next page.

The Chew: Wild Rice With Squash, Mint & Almonds Recipe Ingredients

• 1 C wild rice
• 1 1/2 C butternut squash – small dice
• 2 tbsp mint – roughly chopped
• 1/2 lemon – zest & juice
• 1/4 C dried cherries – plumped in 2 tbsp brandy
• 3 C low sodium chicken stock
• 2 tbsp olive oil + more for garnish
• 1/2 tsp cumin seeds
• 1/3 C slivered almonds – toasted
• 1/4 C parsley – finely chopped
• kosher salt and freshly ground black pepper

The Chew: Wild Rice With Squash, Mint & Almonds Recipe Directions

1. In a medium saucepan, add the stock and season with salt and pepper
2. Bring to a boil and reduce to a simmer, then add the rice
3. Cover and simmer for 45 minutes or until the rice bursts
4. Remove to a bowl
5. Meanwhile, in a large saute pan, add 2 tbsp olive oil
6. Add the squash and a pinch of salt and cook for 3-5 minutes
7. Add the cumin and continueto cook until golden brown, about 2 minutes
8. Add squash to the rice with mint, lemon juice and zest, almonds, parsley, and dried cherries
9. Season with salt and pepper, and drizzle with olive oil