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Candied Squash and Wild Rice

By Amber St. Amand


  • 1 ½ cup Wild rice, uncooked
  • 3 cup Water
  • 1T Oil
  • 1 (Chicken) bouillon
  • 2 Zucchini, sliced thinly
  • 2 Summer squash, sliced thinly
  • 2 Portabella mushroom, cubed
  • ¼ cup oil
  • 1t Cilantro
  • ½ t Onion powder
  • ½ t Basil
  • Salt and pepper to taste
  • Brown sugar to taste


  • Combine 3 cups of water, 1T oil, and 1 chicken bouillon and bring to boil. Add rice and cook about 45 minutes until soft. Set aside.
  • Preheat broiler.
  • Mix ¼ cup oil, cilantro, onion powder, basil, salt, and pepper in a small bowl.
  • Heat two tablespoons of oil mixture in a saucepan. Add zucchini and squash (cook mushrooms separately in oil mixture). When vegetables begin to soften slightly, remove from heat.
  • Place 1-2 tablespoons of oil mix onto casserole dish then add rice mixed with mushrooms. Place zucchini and summer squash so they overlap by half, alternating. Drizzle with oil mixture. Sprinkle brown sugar to taste over squash and place under broiler for 5-10 minutes until desired browning occurs.  

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