Wild Rice and Winter Squash Pilaf

Wild Rice and Winter Squash Pilaf

This vibrant and hearty dish combines the nutty flavor of wild rice with the natural sweetness of winter squash, creating a satisfying and colorful side or main dish. The addition of aromatic herbs, toasted nuts, and dried cranberries adds layers of texture and flavor that make it perfect for holiday gatherings or a cozy weeknight meal.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 small butternut squash (about 2 cups), peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and cook for 45 to 50 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid and set aside.
2. While the rice is cooking, preheat the oven to 400°F (200°C).
3. On a baking sheet, toss the diced butternut squash with 1/2 tablespoon of olive oil, cumin, cinnamon, nutmeg, salt, and pepper. Spread the squash out in an even layer and roast for 20 to 25 minutes, or until tender and lightly browned, stirring halfway through.
4. In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes, or until softened. Add the garlic and cook for another minute, until fragrant.
5. Stir in the cooked wild rice, roasted butternut squash, dried cranberries, and toasted pecans. Cook for 2 to 3 minutes, or until everything is heated through. Adjust seasoning with salt and pepper to taste.
6. Remove from heat and stir in the chopped parsley. Serve warm or at room temperature as a side dish or main course.

The source of the article is from the blog macholevante.com