2 granny smith apples, unpeeled, cored, cut 1/2 inch cubes
1 tbsp dried thyme
1 cup chicken broth or water
1/2 cup walnut pieces
Instructions
Heat oil in large skillet and saute onion over medium-high heat until translucent. Add squash, apples, thyme and saute 5 min. Stir in broth. Combine cooked rice, parsely and sauted mixture into a buttered 9x13 baking dish. Sprinkle walnuts on top. Bake 425 degrees for 20-25 min.
Originally Submitted
8/9/2010
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