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Wild rice and butternut squash pilaf

Wild Rice and Butternut Squash Pilaf. Ingredients. 1 cup wild rice 1 cup long grain brown rice 1 small butternut squash, peeled, seeded and diced 3 tablespoons extra virgin olive oil, divided coarse salt and pepper, to taste 1 shallot, chopped small 1 clove garlic, mince or presse In the case of this wild rice pilaf, wild rice is combined with veggie stock (or meat if not vegan or veg) and cooked until rice is fluffy. Typically pilaf is combined with other ingredients such as cranberries, nuts and veggies which in this case is butternut squash and onions

Wild Rice and Butternut Squash Pilaf Heather Care

Preheat the oven to 350. Butter the bottom and sides of a 9-13 baker. Mix the rice, sauted vegetables and all the remaining ingredients together in a large bowl and transfer the pilaf to the baker... Wild Rice Pilaf with Butternut Squash - This gorgeous wild rice pilaf recipe is made with butternut squash, pecans, cranberries, and more This wild rice pilaf is the ultimate autumn and winter dish. The recipe is a healthy dairy-free, gluten-free, and plant-based side that's loaded with butternut squash, apples, pecans, currants, and spices. It's also rich in fiber, antioxidants, and healthy fats

Butternut Squash Wild Rice Pilaf is a tasty and unique ONE-PAN meal! We roast together seasoned wild rice, smoked chicken & apple sausage, maple butternut squash, and perfectly caramelized brussels sprouts and then drizzled in an irresistible maple-orange vinaigrette To make the pilaf: In a medium bowl, combine the butternut squash with the maple syrup, olive oil, salt, pepper, cinnamon and nutmeg, and toss to coat. Drain the squash from the excess liquid and transfer to the baking sheet. Roast for 15 minutes, then toss with a spatula and return to the hot oven for an additional 15 minutes 3 cup cooked wild rice* 1 tsp chopped fresh sage (or ½ tsp dried sage) ½ cup chicken or vegetable broth; ½ cup dried cranberries; 1. Preheat oven to 350 degrees. 2. Mix squash, olive oil, salt, and pepper until squash is evenly coated. Spread on a baking sheet and bake until squash is roasted and tender, about 30-40 minutes. 3 Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite.. 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

Its nutty, rich flavor is the perfect complement to sweet butternut squash and dried cranberries, while toasted pecans add crunch to the pilaf. Wild rice also happens to be a good source of meatless protein, which makes this a great dish to have on the table for the vegetarians around it 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. 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.

Butternut Squash and Wild Rice Pilaf - The Healthy Mave

• 2 cups peeled, diced butternut squash • 1 1/4 cups white basmati rice or long-grain white rice • 2-3 tablespoons chopped fresh parsley (optional) 1. In a small saucepan, combine the wild rice and 1 3/4 cups water and bring to a simmer. Cover the pan and cook over low heat for 40 minutes, or until the wild rice is tender Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite chewy. Drain thoroughly and place in a large bowl Preheat oven to 350 degrees. Small diced butternut squash into 1-inch bite size pieces. Place on baking sheet with parchment paper. Toss with olive oil, and sprinkle with ¼ teaspoon sea salt and coarse black pepper Grated butternut squash adds color and nutrients to this brown rice pilaf. This is a riff on a traditional Greek dish that calls for Greek pilaf rice and pumpkin; here we've substituted instant brown rice and butternut squash

Spray a sheet pan with cooking spray. Add the butternut squash and toss with 1 Tbsp. canola oil. Season with salt and pepper. Roast squash for 20 - 25 minutes or until softened and slightly caramelized. Remove from oven. While squash is roasting, combine the stock and rice in a large saucepan This savory wild rice pilaf stuffed squash is the perfect blend of flavors and textures. Made with honeynut squash, wild rice, veggies, sprouted almonds and cranberries, this plant-based recipe is perfect for the holidays. It's oil-free, vegan and wfpb suitable. This super simple, stuffed squash is such a tasty dinner recipe Roast squash until slightly softened and browned, about 20 minutes; set aside. In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent. Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil

WILD RICE AND BUTTERNUT SQUASH PILAF recipe Epicurious

Colorful and festive are two words that describe this recipe for Wild Rice Pilaf with Squash, Cranberries and Pecans. Other words would be delicious, hearty, and healthy! Start with wild rice or a wild rice blend and add either butternut or acorn squash. Pecans give a creamy crunch and fresh thyme adds a hint of pepper and lemon Instructions. Heat oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small). Place the wild rice and stock in a medium saucepan

Vegan Boxing Day recipe: Wild rice pilaf with butternut

Wild Rice and Squash Pilaf Stuffing is an amazing side dish recipe that's easy to make, delicious, and full of texture and flavor. A hearty and filling vegetarian meal option to be enjoyed for a meatless meal. This is the best side dish recipe you could make to impress your friends and family Roast squash until slightly softened and browned, about 20 minutes; set aside. In medium saucepan, melt butter and sauté onions until translucent, 3-5 minutes. Add wild rice, water or stock/broth, apple juice and remaining salt, and bring to a boil. Reduce to a simmer, cover and cook until rice is tender, about 35 minutes Roasted Butternut Squash Wild Rice Pilaf. Serves 6-8. 1 1/4 cup wild rice. 2 cups water or vegetable broth. 1 tbsp. extra virgin olive oil. big pinch of sea salt. 1 cup diced butternut squash. 4 sprigs of thyme. 2 cloves garlic, chopped. 2-3 tbsp. extra virgin olive oil. 1/4 cup dried cranberries

Preheat an oven to 400°F (200°C). In a large, wide saucepan over medium-low heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and golden, about 5 minutes. Add the curry powder and stir to combine. Stir in the wild rice, cinnamon stick and orange zest and cook, stirring, for 2 minutes Step 2. In a 3-1/2- or 4-quart slow cooker combine squash, rice mix and the contents of both rice seasoning packets, and the brown sugar. Add orange peel and orange juice. Pour chicken broth over all. Stir to combine. Step 3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 3 hours 2. Add celery, squash, and spices. Sauté for 3 minutes, stirring often. Add orzo and rice; brown for 1 minute. 3. Pour in chicken broth and toss in cranberries. Return to simmer, then cover and reduce heat to low. 4. Continue to cook on low heat for 25 to 30 minutes, or until all liquid is absorbed Preheat the oven to 400 degrees. Toss the delicata squash, cauliflower, and butternut squash with the avocado oil and salt and pepper. Roast for about 15-20 minutes, tossing halfway through. In the meantime, cook the wild rice according to package directions on the stove or in a rice cooker. Prepare the apples, chickpeas and kale

Instructions. In medium saucepan, heat oil over medium high heat. Add onion and garlic and saute 2 minutes until soft. Add almonds and cook 1-2 minutes until golden brown. Add rice, cumin, and oregano and stir to coat. Add broth and bring to a boil. Reduce heat to low and cook 30 minutes. Add squash Butternut Squash & Wild Rice Pilaf. Servings: 4. Ingredients. 2 cups butternut squash peeled and cut into 1-inch pieces; 4 tablespoons olive oil divided; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon black pepper; 3/4 teaspoon kosher or sea salt divided; 1/2 cup yellow onion diced Wild Rice and Squash Pilaf. Reviews: Patti Jo L. 456 10 March 28, 2008. I really did not like this recipe. I used butternut squash and omitted the mushrooms (i didn't have any on hand) and the almonds (my husband doesn't like nuts in his food). I also added all ingredients in with the rice since it wasn't already cooked and let it cook together Earthy wild rice, crunchy pecans, tart cranberries, beautifully roasted butternut squash come together in this unforgettable wild rice pilaf recipe. It has both sweet and savory elements , and a few very satisfying textures in both the rice as well as the pecans Wild rice and squash pilaf recipe. Learn how to cook great Wild rice and squash pilaf . Crecipe.com deliver fine selection of quality Wild rice and squash pilaf recipes equipped with ratings, reviews and mixing tips. Get one of our Wild rice and squash pilaf recipe and prepare delicious and healthy treat for your family or friends. Good appetite

Wild Rice Pilaf with Butternut Squash • One Lovely Lif

Roasted Buttercup Squash with Wild Rice Pilaf is made using the CSO-300NC Steam Oven and Cuisinart Cookware Warm Brown Rice & Butternut Squash. Preheat the oven to 400 degrees. Place the butternut squash on a sheet pan. Add 2 tablespoons of the olive oil, 1 tablespoon of the maple syrup, 2 teaspoons salt, and 1 teaspoon pepper. Toss together, spread out in a single layer, and roast for 30 minutes, tossing twice, until tender and starting to brown Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9×13-inch baking dish. Sprinkle walnuts over the top. Bake for 20-25 minutes until heated through and squash is tender

Oct 20, 2019 - Spruce up your rice pilaf for fall with this Butternut Squash and Wild Rice Pilaf! A delicious whole-grain salad made with squash and a simple balsamic vinaigrette for an easy dinner side dish or meal Add the diced butternut squash. If raw, add it along with 1/2 cup water and continue to cook over medium-low heat for 8 to 10 minutes, or until nearly tender. If using pre-baked squash, cook only for another minute or two. Add the cooked wild rice and all the remaining ingredients to the pan and stir together Set aside. Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat Preheat an oven to 375 degrees F (190 degrees C). Step 3. Toss the butternut squash, olive oil, and maple syrup together in a bowl until the squash is evenly coated. Spread onto a baking sheet. Step 4. Roast the squash in the preheated oven until tender yet retains its shape, about 30 minutes; set aside. Step 5 Instructions. In a medium sized sauce pan bring the broth to a boil and add wild rice, parsley, oregano, and thyme. Reduce the heat to a simmer and cover with a lid. Cook for 45 minutes or until tender. In another skillet add the olive oil, sweet potato, and onion and cook until tender. Add cranberries and chopped pecans and cook for 1-2 minutes

Wild Rice Pilaf Recipe with Butternut Squash, Pecans

Add the harissa paste, butternut squash, stock and rice and mix together thoroughly. Bring to the boil, then turn down to a low simmer and cover with a lid. Cook for 20 minutes or until all the stock has been absorbed (see note 2) and the rice and butternut squash are tender In a large pot bring 6 cups of water and the wild rice to a boil, cover, turn the heat down to a simmer, and cook for 40 minutes. . Cut the butternut squash in half, remove the seeds, and rub it lightly with olive oil and sprinkle with salt and pepper. Roast the squash, cut side down, in a 350ºF oven for 35 to 45 minutes

Heat oil, onion and carrot in a deep skillet or saucepan with lid. Cook and stir over medium heat 5 minutes or until softened. Add ginger, curry powder, cumin and garlic; cook and stir for 1 minute Ingredients: ½ a butternut squash, peeled and diced 1 large onion chopped 3 garlic cloves finely chopped 1 punnet of button mushrooms halved 1 cup basmati and wild rice rinsed 2 cups vegetable stock 15g dried wild mushrooms rehydrated and finely chopped 1 tsp finely chopped sage 1 tsp italian seasoning or mixed herbs [ Healthy ingredients, aromatic spices, and cozy vibes come together in a magical way creating this beautiful Lentil Mushroom Wild Rice Pilaf! Not only is it the perfect side dish for holiday gatherings and simple dinners alike, but add some delicious roasted butternut squash and pomegranates for a hearty meal 2. Place wild rice and 4 cups filtered water or stock in a large pot and bring to a boil. Cover, reduce heat to simmer and cook until rice kernels are open and just soft and chewy, approximately 50 minutes. Drain well. 3. While squash and rice are cooking, place oil in a large sauté pan on medium high heat

Butternut Squash Wild Rice Pilaf Chelsea's Messy Apro

  1. utes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5
  2. 1 cup uncooked wild rice blend (3 cups cooked) 4 tablespoons olive oil, divided: 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces: 1 medium yellow onion, diced: 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes) 1/2 teaspoon kosher salt: 1/2 teaspoon black peppe
  3. utes. Add the squash, toss to combine in the oil and saute over medium heat, stirring frequently, until the squash is lightly browned, 6-7
  4. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, add brussels sprouts and butternut squash. In a smaller bowl, whisk together the avocado oil, maple syrup, and dijon mustard. Pour the mixture into the large bowl then toss the veggies until completely coated
  5. Place squash, cut side up, in a 9″ x 13″ baking dish. Pour water into the dish to about 1/4″-1/2″ deep. Bake in the oven until tender when pierced with a fork, about 1 hour. For the pilaf: While squash is baking, prepare pilaf. Heat a 3-quart sauce pot over medium heat; add olive oil and butter. Add the kielbasa and saute for about 5.
  6. Honeynut Squash Rice Pilaf This honeynut squash rice pilaf is the perfect balance of nutty and sweet, with a bright herby finish. It's an easy, seasonal, and nutritious recipe that's perfect on it's own for lunch, or paired with your favorite protein for dinner
  7. s each side. Transfer to a baking tray, sprinkle with half the paprika and roast for 30

Wild Rice Butternut and Pecan Pilaf Southern Kitche

  1. um foil lined baking sheet. Drizzle with 2 tablespoons olive oil and season generously with Kosher salt. Toss to coat. Roast squash in oven for approximately 25
  2. This easy and savory butternut squash chicken rice bake combines tender chicken, nutty squash, sweet potatoes, wild rice and just a little sweetness from currants. It is naturally gluten-free, and I call it a bake, rather than a casserole. Read on to see why. This recipe's a fantastic way to use rotisserie or leftover cooked chicken and just different enough that the same old chicken won.
  3. utes, stirring occasionally. Season with salt and pepper. In the same skillet, sweat French shallot and garlic. Deglaze with white wine and reduce until almost dry
  4. utes over medium to high heat stirring occasionally
  5. utes, or until soft. Cut them up into small bite size squares. Once everything is cooked and cubed, combine the rice, butternut squash cubes, sweet potato cubes, and cranberries in a large mixing bowl. Add in the cinnamon and ground ginger. Then add dressing, to taste
  6. utes or until softened and slightly caramelized. Remove from oven. 2. While squash is roasting, combine the stock and rice in a large.

10.22.13 Wild Rice Pilaf with Roasted Butternut Squash ..

Ingredients. 1 cup uncooked wild rice blend 3 cups cooked. 4 tablespoons olive oil divided. 1 1/4 pounds boneless skinless chicken thighs cut into bite-sized pieces. 1 medium yellow onion diced. 1 small butternut squash about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes). 1/2 teaspoon kosher sal Baked chickens to the left and fancy bowl of rice pilaf/wild rice to the right, images blended together Fragrant Pilau / Pulav / pilaf / pilaf. Fragrant Pilau / Pulav / pilaf / pilaf, fried rice with meat and vegetables on a fire 1 medium butternut squash, peeled, seeded and cut into small cubes 2 cups wild rice, rinsed 6 cups vegetable stock (or half water, half stock) 1 medium onion, chopped 2 cloves garlic, minced 1 cup dried cranberries ¼ cup warm water 2 tablespoons red wine vinegar 3/4 cup toasted pecans, chopped 3 tablespoons chopped Italian parsle This colorful rice pilaf with butternut squash, cranberries and pecans is perfect for a vegan Thanksgiving. With lemon and orange juices, fresh ginger and spices, the dressing provides a shock of flavor. Even better, this pilaf is 100% guilt-free. Wild rice (which is actually a grass) is vegan, gluten free, high in protein and fiber, and low in. Toss the delicata squash, cauliflower, and butternut squash with the avocado oil and salt and pepper. Roast for about 15-20 minutes, tossing halfway through. Step 3. In the meantime, cook the wild rice according to package directions on the stove or in a rice cooker. Step 4. Prepare the apples, chickpeas and kale

Wild Rice Pilaf With Butternut Squash, Cranberries, and

One-Pot Mushroom Rice Pilaf Recipe - The Forked Spoon

Wild Rice and Squash Pilaf Recipe: How to Make It Taste

Directions In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer 1. Cook rice according to package directions. 2. Heat a large nonstick pan over medium-high heat until hot; add walnuts and cook 2 to 3 minutes or until fragrant, stirring frequently Place the butternut squash in a roasting tin and drizzle over 2 tbsp of the olive oil. Roast for 40 minutes or until cooked through, stirring occasionally. Meanwhile, cook the pilaf Meanwhile, prepare the wild rice according to package directions to yield 2 cups cooked rice. After the pumpkin has baked for 30 minutes, remove the foil and return the pan to the oven. Roast for. Remove from heat and let stand for 10 minutes with the lid still on. Fluff with a fork. Meanwhile, preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and toss with the 1 1/2 tablespoons of olive oil. Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until tender

Wild Rice Pilaf Kitch

Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins. Half Baked Harvest. fresh thyme, water, mini pumpkins, dried cranberries, apple cider and 7 more. Wild Rice Stuffing with Salami, Mushrooms, and Apples. Pretty Bee. red onion, apple, olive oil, dried sage, italian seasoning, black pepper and 10 more Image Source: Wild Rice with Butternut Squash Pilaf. Advertisement. Comments. Cancel reply. You must be logged in to post a comment. Sign on with: This site uses Akismet to reduce spam

Wild and Brown Rice Pilaf with Butternut Squash and Dried

For the rice and butternut squash. Preheat oven to 375 degrees F. Cook rice according to package instructions. Drain if needed, and place in a large bowl to cool to room temperature. While the rice is cooking, peel and seed squash and cut into bite-sized cubes. Place cubes on a large rimmed baking sheet Method. Lay the squash out of a tray sprayed with frylight, spray the squash and season, roast in the oven for 25/30 minutes. In a large pan with a lid, fry the onions in frylight until soft, add the garlic fry for 1 minute then add the mushrooms and fry until golden, stir in the rice and toast for 1 minute. Stir in the stock and add the herbs. Wild Rice Soup A Couple Cooks. dried sage, soy sauce, olive oil, kosher salt, vegetable broth and 11 more. Wild Rice Salad Fifteen Spatulas. carrots, olive oil, ground cloves, salted pistachios, wild rice and 9 more. Wild Rice Salad Fat Girl Trapped in a Skinny Body. toasted pecans, garlic, unsalted cashews, raspberry vinegar, green onions and. Wild Rice Cakes with Smoked Mozzarella and Pecans. (1) Wild Rice Pilaf with Dried Cherries, Apricots and Butternut Squash. (2) Wild Rice Pilaf with Dried Cranberries and Pecans. (2) Williams Sonoma Focaccia Stuffing. Yellow Squash and Red Quinoa Salad. View By Page To make the squash: Preheat the oven to 375°F. Cut the squash in half lengthwise; remove and discard the seeds. Coat a 4-quart no-stick baking dish with no-stick spray

  1. i, shallots, thyme, and garlic; sauté 9
  2. Stuffed With Wild Rice, Hazelnuts, Cranberries, ingredients: 7 c. Water, 2 c. Wild rice Acorn Squash Stuffed With Wild Rice Walnuts And Hickory Baked Tofu 2441 view
  3. Wild rice pilaf with chicken sausage. It's amazing that this dish is low in calories and fat, because it is so hearty and full of flavor. Especially satisfying on a chilly fall or winter evening. The spices and vegetables are versatile and can be substituted with your favorites, although mushrooms and wild rice are really a natural combination

Easy Winter Recipes: Wild Rice and Squash Pila

  1. Position an oven rack in the middle of the oven and preheat to 400 degrees F. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish.
  2. Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan
  3. utes or until tender and golden brown. Stir and toss the squash a bit at the 10
  4. 1 can (15 oz) of cooked wild rice, drained. Cut butternut squash in half the long way, clean out seeds. Rub with olive oil and salt and pepper or seasonings. 400 degree oven roast for 1 hour, remove from oven and let cool. While the butternut squash is roasting, in pan brown sausage in crumbles. Drain sausage and keep in a bowl
  5. s, then remove the tray and mix in the cashew nuts
  6. utes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400 degrees F. Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over.

Wild Rice with Butternut Squash, Cranberries and Pecans

Prepare pilaf according to package directions using 1 tablespoon olive oil rather than butter. Meanwhile, cut squash in half lengthwise; discard seeds and membrane. Cut squash halves crosswise into quarters, then cut each quarter lengthwise into 4 wedges forming 16 pieces of squash. Place squash, skin side down in a microwave-safe dish View top rated Wild rice pilaf with fruit recipes with ratings and reviews. Wild Rice Pilaf with Fresh Vegetables, Crown Roast Of Pork Stuffed With Wild Rice And Dried Fruit The butternut squash cream soup is a dish that I like to prepare in many versions: Today I propose you a spicy and flavorful version with turmeric powder, dill and goat cheese. You can serve the butternut squash cream soup with wild rice or, alternatively, brown rice In a large saucepan, warm the oil over medium-low heat. Add the shallots, salt, and pepper. Sauté until the shallot is soft and translucent but not brown, about 10 minutes. Add the wine and cook for 2 minutes. Transfer the shallot mixture to the slow cooker. Add the squash, 3 ½ cups broth, and rice 1/2 C Pearl barley (For GF use Brown/Wild Rice or another hearty GF grain) 1/2 C Puy lentils Small Butternut squash (approx 680g/1 1/2lb), peeled and cubed 1 Tbsp Olive oil 1/2 tsp Ground cumin 1/2 tsp Ground coriander 1/4 tsp Cinnamon 1/4 tsp Garlic powder Large pinch of salt 1/3 C Raisin

Wild Rice Pilaf with Roasted Butternut Squash - Whitney

1 cup cooked wild rice. 1/2 tsp salt. 1/2 tsp pepper. 1/4 cup chopped parsley. 1 tsp chopped chives If your beet is not already cooked, boil a medium-sized pot of water and boil your beet with the skin on for about 30 minutes. Check to see if it is done by poking it with a fork. If the fork is met with minimal resistance it's cooked Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45. This wild rice pilaf is similar to my wild rice recipe but kicked up a notch with veggies like carrots, celery, garlic, mushroom, onion, and fresh

Cook up a big bowl of fall with this wild rice and

Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds Recipe Episode #255 Thanksgiving Wild Rice Pilaf Wild Rice Pilaf with Butternut Squash (Gluten-Free + Vegan Bulgur and Freekeh Pilaf with Roasted Butternut Squash, Feta and Parsley (makes about 6 servings) 1 cup bulgur 1 cup freekeh 5 cups water about 1 lb butternut squash, skinned, seeded and chopped into about 1-inch chunks about 6 oz. Greek feta, crumbled half a bunch Italian flat-leaf parsley, chopped about 4 tablespoons extra-virgin olive oi In round 2-quart microwaveable glass casserole, combine rice, contents of Spice Sack, 2-1/4 cups water and 1 tablespoon butter or olive oil. Cover, microwave at HIGH 18 to 21 minutes or until most of water is absorbed.* Let stand about 5 minutes or until all water is absorbed. Fluff pilaf lightly with fork before serving.

Video: Butternut Squash Pilaf Recipe EatingWel

Spiced Wild Rice Pilaf with Butternut Squash & DriedHomemade Uncle Ben's Seasoned Long Grain & Wild Rice Mix