Cook the rice according to package directions.
Preheat oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink, about 6 minutes. Remove to a paper towel-lined plate and set aside.
Heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced squash, onion, and salt and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and ¼ cup Parmesan.
Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining ¼ cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.
Having a diet high in fruit and vegetables, of course, provides many benefits to our health. Unfortunately, fresh fruit, as well as vegetables, are not always the most viable option when it comes to affordability, lower quality when out of season, and having a shorter shelf life. This is where dried fruits can be valuable. Dried fruit was actually traditionally part of many tribes’ cuisine, including in the Plains region. Pemmican, a mixture of melted animal fat, lean meat such as bison, elk or deer, and dried fruit (usually some type of berry) was historically used by Native Americans as a convenient type of long-lasting food. The resulting mixture was then packed into rawhide bags for storage.
Drying your own fruit is a great method for preservation before it starts to go bad. This can be a great activity to keep the house warm on a lazy, cool fall or winter day. Cranberries, sliced apples, halved grape tomatoes, and other fruits can be dried in an oven or a food dehydrator. Dry fruits at 140 to 150 degrees Fahrenheit. The length of time varies based on the size of the fruit, humidity and whether the air is circulated by using a convection oven or a food dehydrator. Using a conventional oven with the door propped open, drying time is about five hours for thin apple slices, six hours for cranberries, and ten hours for grape tomato halves. Stir food and turn large pieces over every three to four hours.
There are also many varieties of dried fruit most likely at your local grocery store ranging from options of dried cranberries to dried mangos to dried blueberries and much more. Remember to look for those with less sugar or no sugar added. About ¼ cup serving size is typically one carbohydrate choice or 15 grams of carbohydrate. Dried fruit can be eaten alone as a snack, but can also be added into cereal, mixed with nuts, baked into breakfast cookies or granola bars, or added into salads. Nutritionally, dried fruit is a good source of iron and fiber. Another undeniable benefit of dried fruit is that it has a longer shelf life than fresh fruit. Store opened dried fruit in an airtight container below 70 degrees Fahrenheit and consume within one month, or in the refrigerator for up to six months, or freeze for up to one year.
Dried fruit can also be added into savory dishes, such as in this one! This recipe offers a simple combination of fall flavors that can be thrown together for a tasty, healthy meal!
Ingredients
Directions
Cook the rice according to package directions.
Preheat oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink, about 6 minutes. Remove to a paper towel-lined plate and set aside.
Heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced squash, onion, and salt and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and ¼ cup Parmesan.
Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining ¼ cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.