WILD RICE PILAF WITH BUTTERNUT SQUASH
This Wild Rice Pilaf is a hearty, filling side dish that's perfect for the holidays! (Gluten-Free + Vegan)
Provided by One Lovely Life
Categories Side Dish
Number Of Ingredients 15
Steps:
- Cook your wild rice blend according to your package instructions. (For me, I rinse the rice in a sieve, then add to my saucepan. Add 1 3/4 cup water (or broth), and a pinch of salt. Bring to a boil over medium heat, then reduce to a low simmer. Simmer 45 minutes. Remove from heat and let stand an additional 10 minutes.
- When the rice is about 15 minutes away from being finished, start cooking your squash. In a large pan, heat olive oil over medium heat. Add squash and a pinch of salt and pepper, and cook 10-12 minutes, or until squash is softened and turning golden on the sides.
- Add kale and cook an additional 2-3 minutes, or until kale has wilted down. Remove from the heat.
- When the rice is finished cooking, add the squash/kale mixture to the rice. Add pecans and cranberries.
- Add dressing a little at a time, until you've reached your desired amount (I almost always add all of the dressing. You may prefer less.)
- Stir with a fork to combine. Taste and season with additional salt and pepper, as desired.
Nutrition Facts : ServingSize 1/2 cup pilaf, Calories 213 calories, Sugar 10.3 g, Sodium 391.1 mg, Fat 9.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 3.2 g, Protein 3 g, Cholesterol 0 mg
BUTTERNUT SQUASH PILAF
This rice-based recipe makes a delicious vegetarian dinner option or flavour-packed side dish, with butternut squash, tagine spices and crispy onions
Provided by Miriam Nice
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
- Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.
Nutrition Facts : Calories 417 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
WILD RICE AND SQUASH PILAF
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS
this elegant butternut squash wild rice with walnuts and pomegranate seeds is the perfect vegetarian main or side dish for thanksgiving or rosh hashana.
Provided by Ksenia Prints
Categories Main Course Salad Side Dish Vegetable side dish
Time 1h45m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 F. Cover a baking sheet with parchment paper or a reusable silicone mat.
Nutrition Facts : Calories 522 kcal, Carbohydrate 59 g, Protein 9 g, Fat 30 g, SaturatedFat 3 g, TransFat 1 g, Sodium 404 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 26 g, ServingSize 1 serving
VEGAN WILD-RICE-STUFFED BUTTERNUT SQUASH
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
Provided by Food Network Kitchen
Time 1h45m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about 1/4-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
- Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and 1/2 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, 1/2 teaspoon salt and a few grinds of black pepper.
- Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.
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BUTTERNUT SQUASH WILD RICE PILAF - CHELSEA'S MESSY APRON
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- PREP: Preheat the oven to 425 degrees F. Set out a very large (I use a 15x21-inch pan) or 2 smaller sheet pans. Peel the squash and cut into small 1/2 inch cubes, cut the red onion into 1-inch chunks, trim and then cut Brussels sprouts in half. Thinly slice chicken sausage into coins. The recipe timing depends on veggies cut to these sizes.
- ROAST SQUASH AND ONIONS: On the large sheet pan, add the squash, red onions, 2 tablespoons (25g) olive oil, 1 tablespoon (19g) maple syrup, and salt and pepper to taste. (I add 1/2 teaspoon fine sea salt (See Note 2) and 1/4 teaspoon pepper). With your hands, toss to generously coat everything and then spread in an even layer, leaving plenty of space for the veggies to roast. (If they're overlapping they will steam instead of roast and take a lot longer to cook.) Add the tray to the preheated oven and roast for 10 minutes.
- ROAST BRUSSELS: Remove sheet pan from oven and add the Brussels sprouts, 1 more tablespoon olive oil, and another pinch of salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Toss everything together, spread in an even layer, and return to the oven for 10 more minutes.
- ROAST CHICKEN SAUSAGE: Remove from the oven after 10 minutes, add sliced chicken sausage, and toss everything together. Again, spread in one even layer and return to the oven.
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