Wild Rice And Squash Pilaf Recipes

BUTTERNUT SQUASH AND WILD RICE PILAF

Steps:

• Preheat oven to 400 degrees F.
• Cook rice according to package instructions or using instructions above.
• Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins
• Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices.
• Stir until well-combined.
• Serve warm.

WILD RICE PILAF WITH SQUASH AND HERBS

Steps:

• If possible, soak wild rice in cold water overnight to reduce cooking time.
• Bring 1 3/4 cups broth to a boil in a medium pot.
• Stir in rice. Reduce heat to low, cover and cook 15 to 20 minutes or until tender. (If rice is not pre-soaked, add 3/4 cup water to broth and increase cooking time to about 40 minutes.)
• Heat a large skillet over medium heat until hot.
• Add onion and garlic and cook 3 to 4 minutes or until beginning to stick to skillet.
• Stir in 1/4 cup broth and continue to cook 3 to 4 minutes or until onion is translucent.
• Stir in remaining broth, squash and zucchini and cook about 8 minutes longer or until vegetables are tender.
• Stir in parsley, nutritional yeast, oregano, lemon zest, pepper and cooked rice until evenly blended.
• Remove from heat and serve warm or cold.

WILD RICE AND SQUASH PILAF

Steps:

• In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.