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Wild Rice Pilaf with Mushroom and Butternut Squash
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15 INGREDIENTS • 9 STEPS • 30MINS

Wild Rice Pilaf with Mushroom and Butternut Squash

Recipe

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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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.

30MINS

Total Time

$2.16

Cost Per Serving

Ingredients

Servings
4
us / metric
Wild Rice
240 g
Wild Rice
up to 2 cups
Vegetable Broth
600 mL
Vegetable Broth
Brown Mushrooms
170 g
Sliced Brown Mushrooms
Butternut Squash
280 g
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
4 Tbsp
Dried Cranberries
Italian Seasoning
1 tsp
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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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.

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 Instructions

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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 (240 g) and Ground Coriander (1 tsp). Stir to combine.
step 3
Add Vegetable Broth (600 mL) 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 (280 g) and fry for about 5 minutes.
step 6
Add Brown Mushrooms (170 g), 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 tsp), 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 (4 Tbsp). Stir to combine.
step 9
Serve in a bowl and optionally garnish with Fresh Parsley (1 Tbsp).

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