WILD RICE PILAF WITH SQUASH AND HERBS
A wonderful harvest-season recipe in which tender veggies, fresh herbs and lemon zest complement chewy, earthy wild rice. Leftovers are perfect over a green salad for lunch.
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- If possible, soak wild rice in cold water overnight to reduce cooking time.
- Bring 1 3/4 cups broth to a boil in a medium pot.
- Stir in rice. Reduce heat to low, cover and cook 15 to 20 minutes or until tender. (If rice is not pre-soaked, add 3/4 cup water to broth and increase cooking time to about 40 minutes.)
- Heat a large skillet over medium heat until hot.
- Add onion and garlic and cook 3 to 4 minutes or until beginning to stick to skillet.
- Stir in 1/4 cup broth and continue to cook 3 to 4 minutes or until onion is translucent.
- Stir in remaining broth, squash and zucchini and cook about 8 minutes longer or until vegetables are tender.
- Stir in parsley, nutritional yeast, oregano, lemon zest, pepper and cooked rice until evenly blended.
- Remove from heat and serve warm or cold.
Nutrition Facts : Calories 170 calories, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 35 grams, Protein 8 grams
BUTTERNUT SQUASH AND WILD RICE PILAF
Spruce up your rice pilaf for fall with this Wild Rice Pilaf recipe with butternut squash! A delicious whole-grain salad made with wild rice, squash, almonds, cranberries and a simple balsamic vinaigrette for an easy dinner side dish or meal.
Provided by Davida Lederle
Categories Side
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Cook rice according to package instructions or using instructions above.
- Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins
- Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices.
- Stir until well-combined.
- Serve warm.
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
WILD RICE AND SQUASH PILAF
AS A graduate student, I'm always looking for fast, nutritious dishes that cost next to nothing to fix and have a minimum of cleanup. The 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 Allrecipes Member
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- In a large saucepan, saute mushrooms, squash, onions, green pepper and garlic in oil until crisp-tender, about 5-6 minutes. Stir in the rice. Add broth, soy sauce and savory. Cover and simmer for 13-15 minutes or until squash is tender. Toss with almonds if desired.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 18.6 g, Cholesterol 0.3 mg, Fat 4.2 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 152.9 mg, Sugar 1.8 g
WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
Provided by Nancy Oakes
Categories Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Leek Corn Butternut Squash Fall Family Reunion Potluck Wild Rice Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
WILD RICE AND MUSHROOM PILAF
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Provided by ChezNicolette
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.
WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES
Categories Rice Vegetable Side Sauté Christmas Thanksgiving Low Fat Vegetarian High Fiber Cranberry Butternut Squash Fall Healthy Vegan Christmas Eve Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)
More about "wild rice and squash pilaf food"
WILD RICE PILAF WITH SQUASH, CRANBERRIES AND PECANS
From gooddinnermom.com
5/5 (5)Estimated Reading Time 4 minsServings 6Calories 169 per serving
- Place wild rice or rice mix in medium sauce pan with 2 cups water. Bring to boil, reduce heat and cook 45-50 minutes, covered. The rice should be cooked, but firm.
- Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes. Roasting gives the squash a deeper flavor due to caramelization. It is also the most time consuming method. For convenience, you can roast the squash 2 or 3 days ahead, refrigerate and use when needed.
- Meanwhile heat a large, wide skillet over medium low heat. Gently toast the pecan halves until aromatic. Keep a close watch on the nuts. They go from lightly toasted to burnt in less than a minute. Transfer nuts to the board, cool, loose chop and reserve.
- Turn the heat to medium-high, heat butter and/or oil, and sauté onions and garlic until soft. Add celery, carrot and red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, thyme, cranberries and pecans. Season to taste, toss to combine. This rice tastes great whether served warm or at room temperature.
WILD RICE PILAF WITH SQUASH | BETTER HOMES & GARDENS
From bhg.com
Total Time 4 hrs 20 minsCalories 170 per serving
BUTTERNUT SQUASH WILD RICE PILAF | VEGETABLE SIDE DISHES, …
From pinterest.com
361K pins
WILD RICE PILAF WITH FRESH VEGETABLES • THE HERITAGE COOK
From theheritagecook.com
WILD RICE AND SQUASH PILAF RECIPE: HOW TO MAKE IT
BUTTERNUT SQUASH PILAF RECIPE - EATINGWELL
From eatingwell.com
ONE POT WILD MUSHROOM, SQUASH AND SPINACH PILAF (VEGAN)
From easypeasyfoodie.com
WILD RICE AND BUTTERNUT SQUASH PILAF - HEATHER CAREY
From heathercarey.com
SUMMER SQUASH RICE PILAF | FOODTALK
From foodtalkdaily.com
WILD RICE AND MUSHROOM PILAF | HEART AND STROKE FOUNDATION
From heartandstroke.ca
HARVEST SQUASH AND WILD RICE PILAF WITH PECANS AND CRANBERRIES
From foodfitnessfreshair.com
EASY WINTER RECIPES: WILD RICE AND SQUASH PILAF
From shopify.motherearthliving.com
SQUASH-RICE PILAF RECIPE | MYRECIPES
From myrecipes.com
RICE PILAF IN WINTER SQUASH - CHEFJESSICABRIGHT.COM
From chefjessicabright.com
FALL WILD RICE PILAF - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES, AND PECANS
From davidbernsteinmd.com
WILD RICE PILAF WITH MUSHROOM AND BUTTERNUT SQUASH
From sidechef.com
WILD RICE PILAF | KITCHN
From thekitchn.com
WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES, AND PECANS …
From onegreenplanet.org
BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS
From immigrantstable.com
SUMMER SQUASH RICE PILAF • THE INCREDIBLE BULKS RECIPES
From theincrediblebulks.com
WILD RICE WITH SQUASH RECIPE | MYRECIPES
From myrecipes.com
RECIPE: WILD RICE AND VEGETABLE PILAF - JJ VIRGIN
From jjvirgin.com
WILD RICE PILAF WITH ROASTED BUTTERNUT SQUASH - STARSEED …
From starseedkitchen.com
WILD RICE WITH BUTTERNUT SQUASH - CARLSBAD CRAVINGS
From carlsbadcravings.com
WILD-RICE-BUTTERNUT-SQUASH-AND-CAULIFLOWER-PILAF-FOR-THANKSGIVING
From livingkitchenwellness.com
WHITE AND WILD RICE PILAF WITH SPINACH AND WALNUTS - CANADIAN …
From canadianliving.com
WILD RICE PILAF WITH BUTTERNUT SQUASH • ONE LOVELY LIFE
From onelovelylife.com
WILD RICE PILAF RECIPE WITH BUTTERNUT SQUASH, PECANS & WARM FALL …
From godairyfree.org
WILD RICE AND SQUASH PILAF STUFFING - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
AUTUMN RICE PILAF WITH BUTTERNUT SQUASH - JAMIE GELLER
From jamiegeller.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
RECIPES - WILD RICE PILAF WITH SQUASH, GREENS AND BACON - APPLEGATE
From applegate.com
WILD RICE VEGETABLE PILAF RECIPE BY BOWEN CLOSE - HONEST COOKING
From honestcooking.com
WILD RICE AND SQUASH PILAF RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED …
From bonappetit.com
WILD RICE PILAF WITH BUTTERNUT SQUASH - WHAT WOULD CATHY EAT
From whatwouldcathyeat.com
WILD RICE PILAF - BUDGET BYTES
From budgetbytes.com
BUTTERNUT SQUASH WILD RICE PILAF | CHEF MARSHALL O'BRIEN GROUP
From chefmarshallobrien.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love