Best Wild And Brown Rice Pilaf With Butternut Squash And Dried Cranberries Recipes

WILD RICE PILAF WITH BUTTERNUT SQUASH

Wild Rice Pilaf with Butternut Squash image

This Wild Rice Pilaf is a hearty, filling side dish that's perfect for the holidays! (Gluten-Free + Vegan)

Provided by One Lovely Life

Number Of Ingredients 15

Ingredients

1 cup wild rice blend (I like Lundberg Wild Rice + Brown Rice Blend)
Water per your package instructions (For Lundberg, it's 1 3/4 cup water)
1 Tbsp. olive oil
1 1/2 cups diced butternut squash
3 cups shredded kale (tough stems and ribs removed and cut or torn into thin ribbons)
1/3 cup toasted pecans
1/2 cup dried cranberries
salt and pepper, to taste
Balsamic dressing (recipe below)
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. pure maple syrup
1-2 tsp. Dijon
1/4 tsp. salt
1/4 tsp. pepper

Steps:

Cook your wild rice blend according to your package instructions. (For me, I rinse the rice in a sieve, then add to my saucepan. Add 1 3/4 cup water (or broth), and a pinch of salt. Bring to a boil over medium heat, then reduce to a low simmer. Simmer 45 minutes. Remove from heat and let stand an additional 10 minutes.
When the rice is about 15 minutes away from being finished, start cooking your squash. In a large pan, heat olive oil over medium heat. Add squash and a pinch of salt and pepper, and cook 10-12 minutes, or until squash is softened and turning golden on the sides.
Add kale and cook an additional 2-3 minutes, or until kale has wilted down. Remove from the heat.
When the rice is finished cooking, add the squash/kale mixture to the rice. Add pecans and cranberries.
Add dressing a little at a time, until you've reached your desired amount (I almost always add all of the dressing. You may prefer less.)
Stir with a fork to combine. Taste and season with additional salt and pepper, as desired.

Nutrition Facts : ServingSize 1/2 cup pilaf, Calories 213 calories, Sugar 10.3 g, Sodium 391.1 mg, Fat 9.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 32.4 g, Fiber 3.2 g, Protein 3 g, Cholesterol 0 mg

CRANBERRY WILD RICE PILAF

Cranberry Wild Rice Pilaf image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges