Wild Rice Pilaf with Mushroom and Butternut Squash

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Wild Rice

up to 2 cups

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

1/4 cup

Dried Cranberries

1/2 Tbsp

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

for garnish

(optional)

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) .