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Wild Rice Blend with Butternut Squash and Pancetta

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    5 minutes

  • Cook Time:

    40 minutes

Ingredients

1/2 cup Veroni® Pancetta
1 Tbsp. olive oil
3 cups butternut squash, diced (Chef's tip: Look for precut packaged butternut squash in our produce department.)
1 (4.5 oz.) pouch Carolina® Wild Rice
2 cups water
Wild Rice Blend with Butternut Squash and Pancetta

Directions

This recipe comes to us from our own in-house chef, Dorene Mills.
1. Add pancetta to a medium sized pot. Heat on medium to allow pancetta to cook slowly and crisp, about 5-7 minutes.
2. When the pancetta chunks are light brown and crispy, remove from pan and add 1 Tbsp. olive oil and diced butternut squash. Allow the squash to cook until browned, about 5 minutes. Add rice and stir, cooking another 2 minutes.
3. Add water and bring to a simmer. Cover and cook 25 minutes until rice is tender and water is absorbed. Fluff rice with a fork and add cooked pancetta. Enjoy.

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (8%)
Saturated Fat 2 g (8%)
Cholesterol 5 mg (2%)
Sodium 360 mg (15%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 2 g (8%)
Protein 4 g (7%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium 46 mg (4%)
Iron 1 mg (6%)
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