Wild Rice And Butternut Squash Pilaf Recipes

WILD RICE PILAF WITH BUTTERNUT SQUASH

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.

WILD RICE AND SQUASH PILAF

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.

BUTTERNUT SQUASH AND WILD RICE PILAF

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 AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND 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.)

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.