Wild Rice Pilaf with Mushroom and Butternut Squash

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15 INGREDIENTS • 9 STEPS • 30MINS

Wild Rice Pilaf with Mushroom and Butternut Squash

Name: Wild Rice Pilaf with Mushroom and Butternut Squash
Total time: PT1800.0S
Yield: 4
Ingredients: 1 1/2 cup Wild Rice; 2 1/2 cup Vegetable Broth; 6 ounce Brown Mushrooms; 2 cup Butternut Squash; 1 Yellow Onion; 4 clove Garlic; 1 tablespoon Fresh Sage; 1/4 cup Dried Cranberries; 1 1/2 teaspoon Italian Seasoning; 1 teaspoon Ground Coriander; 1/2 teaspoon Ground Cumin; 1 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 2 tablespoon Olive Oil; 1 tablespoon Fresh Parsley

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.

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30MINS

Total Time

$2.16

Cost Per Serving

Ingredients

Servings

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

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

for garnish

optional

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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.

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 tsp), 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 (4 Tbsp). Stir to combine.

step 9

Serve in a bowl and optionally garnish with Fresh Parsley (1 Tbsp).