Harvest Wild Rice Skillet with Chicken-Apple Sausage

Prep Time:

Cook Time:

Serves: 4


  • 1 lb brussel sprouts (about 20 brussel sprouts), trimmed and sliced into 1/4 inch pieces

  • 1 1/2 cups butternut squash, chopped small

  • 1 cup chopped onion or shallot (about 1/2 large onion or 2 shallots)

  • 1 12 oz package cooked chicken-apple sausage (or any variety), sliced into 1/2 inch disks

  • 1 large apple, diced

  • 1 tablespoon balsamic vinegar

  • 1/4 cup water

  • Olive oil

  • Salt and pepper to taste

  • Optional garnishes: toasted pecans and pomegranate seeds

  • 1 Cup of small whole beets

  • Green Valley Long grain White & Wild Rice


  1. Heat a large skillet over high heat.

  2. Add about 2 tablespoons olive oil, the brussel sprouts, squash, and onion or shallot.  Cook and stir pan occasionally for 5-7 minutes until vegetables begin to brown and soften. Season with salt and pepper to taste.

  3. Add the chicken sausage and diced apple. Sauté for another 5 minutes.

  4. Add the balsamic vinegar and stir to combine.

  5. Pour the rice in the skillet and add ¼ cup of water. Sauté for approximately 2 minutes until water is absorbed.

  6. Turn off the heat and gently stir in the beets (too much stirring will result in a pink meal!)

  7. Divide between 4 bowls and garnish with optional pomegranate seeds and toasted pecans.

Final Step

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