Wild Rice Pilaf With Butternut Squash 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.

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 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.