Wild Rice And Squash Pilaf Recipes
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
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 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 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.)
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
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