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RECIPE
15 INGREDIENTS9 STEPS30min

Wild Rice Pilaf with Mushroom and Butternut Squash

5.0
1 Ratings
A wonderful vegan recipe for fall dinner that is delicious and can be made ahead of time. This dish is loaded with sautéed onion, mushroom, butternut squash, and the aromatics from the spices like ground coriander, Italian seasoning, cumin, and importantly sages that will make this dish herby and healthy. And balance the dish with the sweetness from dried cranberries.
Wild Rice Pilaf with Mushroom and Butternut Squash Recipe | SideChef
A wonderful vegan recipe for fall dinner that is delicious and can be made ahead of time. This dish is loaded with sautéed onion, mushroom, butternut squash, and the aromatics from the spices like ground coriander, Italian seasoning, cumin, and importantly sages that will make this dish herby and healthy. And balance the dish with the sweetness from dried cranberries.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
30min
Total Time
$2.23
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
up to 9 oz
2 1/2 cups
Vegetable Broth
2 3/4 cups
Sliced Brown Mushrooms
2 cups
or Frozen Butternut Squash Cubes
1
Small Yellow Onion , finely chopped, divided
4 cloves
Garlic , minced, divided
1 Tbsp
Roughly Chopped Fresh Sage
1/4 cup
Dried Cranberries
1/2 Tbsp
Italian Seasoning
1 tsp
Ground Coriander
1/2 tsp
Ground Cumin
1 tsp
2 Tbsp
Olive Oil , divided
1 Tbsp
for garnish
(optional)
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Nutrition Per Serving

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CALORIES
368
FAT
8.0 g
PROTEIN
11.4 g
CARBS
67.8 g

Author's Notes

This recipe makes 4-6 servings.

Substitute wild rice blend with Ready Wild 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 (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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Nutrition Per Serving
Calories
368
% Daily Value*
Fat
8.0 g
10%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
67.8 g
25%
Fiber
7.2 g
26%
Sugars
14.3 g
--
Protein
11.4 g
23%
Sodium
1063.0 mg
46%
Vitamin D
0.0 µg
0%
Calcium
92.1 mg
7%
Iron
2.4 mg
13%
Potassium
745.2 mg
16%
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