Wild Rice Pilaf With Squash And Herbs Recipes

WILD RICE PILAF WITH SQUASH AND HERBS

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.

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.

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.)