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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Cook the rice, if not already done.
2. Chop up the squash and roast.
3. Simmer the cranberry sauce.
4. Chop the remaining ingredients for the rice salad and make the dressing. Cool the rice quickly if needed by spreading on a baking sheet or place in a large bowl in the fridge, tossing every 5-10 minutes.
5. Chop the pecans and crust the fish. Once the rice is cooled, bake the fish.
6. Toss the rice with the dressing and other ingredients. Serve the fish with a dollop of the warm sauce and the rice salad.
Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.
Syrah wine is reduced with fresh cranberries and dried cherries. The sauce pairs perfectly with a turkey dinner. It also works well drizzled on beef, fish, or brie cheese. It is even spectacular dolloped on chocolate cake or ice cream, too.
A nutty crust brings tilapia up to a new level and is especially lovely paired with most any fall side dishes. It is perfect solo or with a tangy sweet sauce. The crusted fish comes together quickly as soon as the pecans are chopped and bakes at a high temperature until golden, rather then pan searing. Make it gluten free with brown-rice flour and gluten free breadcrumbs. Save time by using pecan meal if you can find it, almond or hazelnut meal can work as well.
