Name: Skillet Potatoes, Wild Rice and Autumn Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1/4 cup olive oil; 1/2 cup Red onions (diced); 1/2 cup celery (diced); 1 tbsp garlic (minced); 2 cups Wisconsin potatoes (peeled, ½ “ diced); 2 tbsp olive oil; 1 cup Butternut Squash (peeled , ½ “ diced); 3/4 cup Carrots (½ “ diced); 3/4 cup Red bell peppers (cut in strips); 1 tsp salt; 1/4 tsp Pepper; 2 cups Hot Tap Water; 1 cup Mushrooms (quartered); 1 cup Wild Rice (cooked); 4 cups Spinach (trimmed, roughly chopped)

Skillet Potatoes, Wild Rice & Autumn Vegetables

Skillet Potatoes, Wild Rice and Autumn Vegetables

CourseSide Dish

Servings	Prep Time
8	20 min

Cook Time	Passive Time
20 min	40 min

Servings	Prep Time
8	20 min

Cook Time	Passive Time
20 min	40 min

Skillet Potatoes, Wild Rice and Autumn Vegetables

CourseSide Dish

Servings	Prep Time
8	20 min

Cook Time	Passive Time
20 min	40 min

Servings	Prep Time
8	20 min

Cook Time	Passive Time
20 min	40 min

Ingredients

1/4 cup olive oil
1/2 cup Red onions diced
1/2 cup celery diced
1 tbsp garlic minced
2 cups Wisconsin potatoes peeled, ½ “ diced
2 tbsp olive oil
1 cup Butternut Squash peeled , ½ “ diced
3/4 cup Carrots ½ “ diced
3/4 cup Red bell peppers cut in strips
1 tsp salt
1/4 tsp Pepper
2 cups Hot Tap Water
1 cup Mushrooms quartered
1 cup Wild Rice cooked
4 cups Spinach trimmed, roughly chopped

Servings:

Units:

Instructions

Heat oil in a large skillet and sauté onions 3 minutes over medium heat. Add celery and garlic, sauté 2 minutes. Add potatoes and squash and additional olive oil. Increase heat to medium high and sear vegetables. Add mushrooms and sauté until they are soft. Add carrots, red peppers, salt and pepper and water.
Cook uncovered at a lively simmer until water is reduced and vegetables are fork tender. Add spinach and wild rice. Cook until spinach is wilted.

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