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RECIPE
15 INGREDIENTS 9 STEPS 30min

Wild Rice Pilaf with Mushroom and Butternut Squash

5.0
2 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.
Wild Rice Pilaf with Mushroom and Butternut Squash Recipe | SideChef
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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.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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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
$2.11
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
349
FAT
7.7 g
PROTEIN
11.0 g
CARBS
63.9 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
349
% Daily Value*
Fat
7.7 g
10%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
63.9 g
23%
Fiber
6.4 g
23%
Sugars
12.2 g
--
Protein
11.0 g
22%
Sodium
1061.3 mg
46%
Vitamin D
0.0 µg
0%
Calcium
75.4 mg
6%
Iron
2.2 mg
12%
Potassium
729.1 mg
16%
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