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SideChef
Recipes
Dairy-Free
Wild Rice Pilaf with Mushroom and Butternut Squash
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Recipe

15 INGREDIENTS • 9 STEPS • 30MINS

Wild Rice Pilaf with Mushroom and Butternut Squash

4.2
8 ratings
Wild Rice Pilaf with Mushroom and Butternut Squash is the perfectly balanced addition to your weeknight dinner rotation. This delicious vegan recipe can be made ahead of time and it's so delicious it will always make you ask for seconds.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Wild Rice Pilaf with Mushroom and Butternut Squash is the perfectly balanced addition to your weeknight dinner rotation. This delicious vegan recipe can be made ahead of time and it's so delicious it will always make you ask for seconds.
30MINS
Total Time
$2.16
Cost Per Serving
Ingredients
Servings
4
US / Metric
Wild Rice
1 1/2 cups
Wild Rice
up to 2 cups
Vegetable Broth
2 1/2 cups
Vegetable Broth
Brown Mushrooms
2 3/4 cups
Sliced Brown Mushrooms
Butternut Squash
2 cups
Cubed Butternut Squash
or Frozen Butternut Squash Cubes
Yellow Onion
1
Small Yellow Onion, finely chopped, divided
Garlic
4 cloves
Garlic, minced, divided
Fresh Sage
1 Tbsp
Roughly Chopped Fresh Sage
Dried Cranberries
1/4 cup
Dried Cranberries
Italian Seasoning
1/2 Tbsp
Italian Seasoning
Ground Coriander
1 tsp
Ground Coriander
Ground Cumin
1/2 tsp
Ground Cumin
Salt
1 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil, divided
Fresh Parsley
1 Tbsp
Chopped Fresh Parsley
for garnish
optional
Nutrition Per Serving
VIEW ALL
Calories
364
Fat
7.7 g
Protein
11.5 g
Carbs
66.7 g
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Wild Rice Pilaf with Mushroom and Butternut Squash
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

This recipe makes 4-6 servings. Feel free to substitute with ready-made rice, then warm the rice and skip steps 1-3 of the cooking process and cook all the ingredients with butternut squash and mushroom.
Cooking InstructionsHide images
step 1
On the saucepan over medium heat, add Olive Oil (1 Tbsp). Once hot, add half of the Garlic (2 cloves) and Yellow Onion (1/2). Saute until lightly brown.
step 2
Add Wild Rice (1 1/2 cups) and Ground Coriander (1 tsp). Stir to combine.
step 3
Add Vegetable Broth (2 1/2 cups) and cook according to the direction on the package.
step 4
In a nonstick shallow pan over medium-high heat, add Olive Oil (1 Tbsp). Once hot, add remaining Garlic (2 cloves) and Yellow Onion (1/2). Cook for about 2 minutes.
step 5
Add Butternut Squash (2 cups) and fry for about 5 minutes.
step 6
Add Brown Mushrooms (2 3/4 cups), cook for about 4 more minutes or until the mushrooms are tender. Add more olive oil if needed.
step 7
Add cooked rice, Italian Seasoning (1/2 Tbsp), Ground Cumin (1/2 tsp), Salt (1 tsp), and Ground Black Pepper (1/4 tsp). Stir to combine.
step 8
Turn off the heat. Sprinkle with Fresh Sage (1 Tbsp) and Dried Cranberries (1/4 cup). Stir to combine.
step 9
Serve in a bowl and optionally garnish with Fresh Parsley (1 Tbsp).
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Tags
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Dairy-Free
Gluten-Free
Lunch
Shellfish-Free
Dinner
Mushrooms
Vegan
Fall
Vegetarian
Rice
Vegetables
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