Wild Rice Pilaf with Mushroom and Butternut Squash
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.
Total Time
30min
4.2
8 Ratings
Author: SideChef
Servings:
4
Ingredients
•
1 1/2
cups
Wild Rice
•
2 1/2
cups
Vegetable Broth
•
2 3/4
cups
Sliced
Brown Mushrooms
•
2
cups
Cubed
Butternut Squash
or Frozen Butternut Squash Cubes
•
1
Small
Yellow Onion
, finely chopped, divided
•
4
cloves
Garlic
, minced, divided
•
1
Tbsp
Roughly Chopped
Fresh Sage
•
4
Tbsp
Dried Cranberries
•
1
tsp
Italian Seasoning
•
1
tsp
Ground Coriander
•
1/2
tsp
Ground Cumin
•
1
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
2
Tbsp
Olive Oil
, divided
•
1
Tbsp
Chopped
Fresh Parsley
(optional)
Cooking Instructions
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.
2.
Add Wild Rice (1 1/2 cups) and Ground Coriander (1 tsp). Stir to combine.
3.
Add Vegetable Broth (2 1/2 cups) and cook according to the direction on the package.
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.
5.
Add Butternut Squash (2 cups) and fry for about 5 minutes.
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.
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.
8.
Turn off the heat. Sprinkle with Fresh Sage (1 Tbsp) and Dried Cranberries (4 Tbsp). Stir to combine.
9.
Serve in a bowl and optionally garnish with Fresh Parsley (1 Tbsp).
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.
Nutrition Per Serving
CALORIES
364
FAT
7.7 g
PROTEIN
11.5 g
CARBS
66.7 g
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