Wild Rice Pilaf With Butternut Squash Food

BUTTERNUT SQUASH AND WILD RICE PILAF

Butternut Squash and Wild Rice Pilaf image

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

Ingredients

1 cup uncooked wild rice
2 1/2 cups butternut squash, peeled and cubed (about 1 1/2 pounds)
1 small yellow onion, chopped
1/2 cup almonds (roasted)
1/2 cup unsweetened dried cranberries
1 tbsp balsamic vinegar
1 1/2 tsp honey
1 1/2 tsp dried thyme (or 1 tbsp fresh)
salt and pepper, to taste

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.

BUTTERNUT SQUASH WILD RICE PILAF WITH POMEGRANATE SEEDS AND WALNUTS

Butternut Squash Wild Rice Pilaf with Pomegranate Seeds and Walnuts image

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

Ingredients

1 small butternut squash (peeled and cubed)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 ½ cups wild rice blend
3 cups water
1 bay leaf
4 tablespoons oil
2 purple onions (sliced)
½ cup walnuts (chopped)
2 tablespoon pomegranate molasses (or balsamic vinegar)
¼ cup olive oil
2 tablespoon lemon juice
4 teaspoons honey
Salt and pepper (to taste)
4 mint stems (diced finely)
½ cup pomegranate seeds

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

WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES

Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries image

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

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

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.)

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