Wild And Brown Rice Pilaf With Butternut Squash And Dried Cranberries Recipes

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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

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.

WILD RICE WITH BUTTERNUT SQUASH



Wild Rice with Butternut Squash image

Provided by Jen

Categories     Side Dish

Time 1h5m

Number Of Ingredients 17

2 tablespoons butter
1/2 onion (chopped)
3 garlic cloves (minced)
1 1/2 cups wild rice blend (rinsed and drained)
3 cups low sodium chicken broth
1 1/2 cups apple juice (may sub chicken broth)
1 teaspoon dried parsley ((may sub 1 tablespoon fresh))
1/2 teaspoon salt
1/4 tsp EACH dried oregano, dried rosemary, ground cumin, pepper
1/2 cup sliced almonds
1/2 cup pomegranate seeds
1/3 cup dried cranberries
3 tablespoons feta crumbles
2 cups butternut squash ( peeled and chopped into 1/2-3/4" cubes)
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter in a large nonstick skillet over medium high heat (that has a tight fitting lid). Add onions and cook until softened. Add garlic and rice and cook one additional minute.
  • Add all remaining Wild Rice ingredients to the skillet. Cover and reduce heat to low. Gently simmer 45-60 minutes, or until rice is tender, stirring and replacing lid occasionally towards the end of cooking. Add additional water if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once rice is tender, remove from heat (with lid on) and let steam 10 additional minutes (this will make for fluffier rice).
  • While rice is cooking, preheat oven to 400 degrees F. Add butternut squash to a foil lined baking sheet (for easy cleanup). Drizzle squash with olive oil and season with salt and pepper. Toss squash until evenly coated then line in a single layer. Roast for 20 minutes at 400 degrees F, or until tender.
  • Once rice is cooked, drain rice in a fine hole strainer if there is excess liquid (don't rinse) and add to serving bowl. Stir in roasted butternut squash, sliced almonds, pomegranate seeds, dried cranberries and feta. Toss to evenly combine. Season with additional salt and pepper to taste.

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

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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