• Ingredients:
  • 4 tablespoons olive oil, divided
  • 2 cups wild rice
  • 2 cups vegetable broth
  • 2 cups water
  • 8oz package FunGuy oyster mushrooms
  • 1 small butternut squash
  • 5-6 pearl onions
  • 4 cloves garlic
  • 3 sprigs thyme
  • 3 tablespoons butter, divided
  • ¼ cup chopped walnuts
  • 1 cup fresh arugula

While we all have our favorite foods that have to be included, let the FunGuy give you one more to add this holiday season! 

FunGuy’s oyster mushrooms are tossed with sweet chunks of sautéed butternut squash, crunchy walnuts, and vibrant peppery arugula before being stir into flavorful wild rice to make this delicious side. Pair it with your choice of holiday ham, turkey, roast beef, or cut out the butter and make it a vegan option for your plant based dinner!

DIRECTIONS:

  1. Heat 2 tablespoons of the olive oil in a medium sized pot over medium-high heat. Add the rice to the pot and stir to coat the rice in the oil. Cook another 5 minutes to lightly toast the rice in the oil, stirring frequently. 
  2. Pour the vegetable broth and water into the pot and stir again. Bring the pot to a boil, cover and reduce heat to low and allow it to cook for 20-25 minutes or until rice is tender. Turn off the heat. 
  3. While the rice cooks, prepare the FunGuy mushrooms and butternut squash. 
  4. Brush off any debris from the oyster mushrooms with a damp cloth. Trim the stems and cut the large mushrooms into large bite sized pieces and set them aside. Peel the butternut squash and cut it in half length wise. Scoop out the seeds and discard them before cutting the squash into ½ in cubes. Peel the onions and garlic and remove the root ends. Cut the onions into quarters and mince the garlic. 
  5. Heat the rest of the olive oil and half of the butter in a sauté pan over medium heat. Once the butter has melted add in the onions and garlic, cooking for about 5 minutes, or until the onions have started to soften. Add the thyme and cook another minute before adding the cubed squash. Continue to cook the squash, stirring occasionally, for about 8-10 minutes, or until the squash is tender. 
  6. Increase the heat to medium-hi and add the oyster mushrooms to the pan. Sauté the mushrooms with the squash about 5 minutes. Add the chopped walnuts to the pan and continue to cook another minute. 
  7. Transfer half of the cooked rice to the pan and stir well. Add the rest of the butter and stir as it melts so that it coats the rice and mushrooms. Toss the arugula into the pan and stir, cooking another 2 minutes. Turn off the heat and transfer the rest of the cooked rice to a serving dish and add the mushroom mixture, stirring well. 
  8. Serve immediately

Have a Fun holiday meal!