When I think of fall, I think of this Butternut Squash, Cranberry and Wild Rice Pilaf. Earthy, sweet and a little tart, it is the perfect side dish for roast turkey, pork or chicken… or as a vegetarian main dish, or for lunch the next day!
Now, since I believe in full disclosure, I am going to tell you that this wild rice pilaf is a little bit of work… but the payoffs are worth it!! It not only tastes delicious but it’s very versatile. Serve it as a side with some roasted chicken, pork or beef (or a large salad if you don’t eat meat). Put the extras (if you are smart enough to make extra and I’m telling you now, DO IT!) in the refrigerator for a great wild rice pilaf salad for lunch the next day. So, the bit of time you invest making this will pay off during the week… leaving you more time to enjoy the fall colors or snuggle up in a sweater with a good book (hey, a girl can dream, can’t she??)!
When I think of fall, I think of this Butternut Squash, Cranberry and Wild Rice Pilaf. Earthy, sweet and a little tart, it is the perfect side dish for roast turkey, pork or chicken... or as a vegetarian main dish, or for lunch the next day!
- 1 cup wild rice mix
- 2 cups chicken or vegetable stock
- 1 1/2 cups butternut squash cut into 1/2 inch cubes
- 1 large onion cut into 1/2 inch dice
- 1 cup dried cranberries or dried cherries
- 1 cup chopped pecans
- 3 Tbsp. canola oil
- 1/4 cup minced italian parsley
- 1 cup citrus dressing
- Citrus Dressing:
- 1/2 tsp. cumin
- 1/4. tsp cardamon
- 1/4 tsp. cinnamon
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. honey
- 1/4 lemon olive oil or 1/4 cup olive oil with zest from 1 lemon
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Pre heat the oven to 400 degrees.
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Spray a sheet pan with cooking spray.
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Add the butternut squash and toss with 1 Tbsp. canola oil.
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Season with salt and pepper.
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Roast squash for 20 - 25 minutes or until softened and slightly caramelized.
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Remove from oven.
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While squash is roasting, combine the stock and rice in a large saucepan.
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Cover and bring mixture to a boil. Reduce heat to a simmer and simmer for 20 - 30 minutes until the liquid is absorbed and the rice is tender.
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While rice is cooking, heat a large saute pan over medium high heat.
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Add the 2 Tbsp. of canola oil. Add the chopped onions and saute for about 6 minutes until translucent.
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Reduce heat and continue to cook onions until slightly caramelized. Remove onions from the pan and set aside.
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Add pecans to saute pan and cook over medium heat, until toasted - watch closely so they don't burn!.
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Add the cooked rice, butternut squash, onions and dried cranberries.
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Drizzle with 1/4 cup of the citrus dressing.
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Stir. Taste and adjust seasonings, adding more dressing if needed.
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Garnish with minced parsley if desired. Serve!
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Citrus Dressing:
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Combine all the ingredients except the olive oil in a small bowl.
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Whisk to combine.
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Slowly whisk in the olive oil.
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Taste and adjust seasoning.
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