Ingredients

• 2

  cups
  Organic Wild Blend® Rice suggested substitutions
• 3 ¹⁄₂

  cups
  Water
• 3

  cups
  Butternut Squash, cubed
• 2

  cups
  Granny Smith Apples, diced
• 24

  oz
  Applegate Organics Chicken & Apple Sausage, sliced
• 1

  cups
  Yellow Onion, diced
• 1

  cups
  Walnuts, chopped
• ¹⁄₂

  cups
  Parsley, chopped
• ¹⁄₄

  cups
  Chicken Broth or Vegetable Broth
• ¹⁄₄

  cups
  Garlic, minced
• 2

  tbsp
  Extra Virgin Olive Oil, 1 Tbsp. reserved
• 1

  tbsp
  Thyme, fresh, chopped
• 2

  tsp
  Rosemary, fresh, chopped
• 1

  tsp
  Black Pepper
• Sea Salt to taste
• Butter or Vegan Butter for greasing baking dish

Instructions

1. Preheat oven to 425°F. Butter a 9 X 13-inch baking dish.
2. In a large saucepan, combine water and Lundberg Wild Blend® Rice. Bring to a boil, reduce heat to simmer, and cover. Cook 50 minutes. Remove from heat and steam for 10 minutes with lid on. Stir in parsley and add to a large bowl.
3. Add squash to a lined baking sheet and drizzle with reserved olive oil. Season with sea salt to taste and bake for 20 minutes. Remove from oven and add to the cooked rice.
4. In a large sauté pan, add remaining olive oil and sausage. Sauté over medium heat for 10 minutes. Add onions and garlic, and sauté for an additional 5 minutes. Add to the rice and squash mixture.
5. Add remaining ingredients, except walnuts, to the bowl. Fold to incorporate thoroughly. Add to greased 9 X 13-inch baking dish. Top with walnuts and bake at 400°F for 15 minutes covered, and broil uncovered for an additional 5 minutes. Enjoy!