Wild Rice Pilaf w/ Butternut Squash & Cranberries!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium butternut squash, peeled, seeded and cut into small cubes 2 cups wild rice, rinsed (makes about 6 cups cooked, which was used in calculation for nutrition facts!) 6 cups vegetable stock (or half water, half stock - I used 6 cups broth) 1 medium onion, chopped 2 cloves garlic, minced 1 cup dried cranberries ¼ cup warm water 2 tablespoons red wine vinegar (I opted to not use the vinegar and the cranberries were lovely & plump!) 3/4 cup toasted pecans, chopped (optional - I didn't use and it still turned out great. *Note: not included in Nut. Facts) 3 tablespoons chopped Italian parsley (optional - I also did not use) 1/4 cup + 2 tablespoons extra virgin olive oil Zest of 1 lemon 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom (optional but good!) 1/4 teaspoon cinnamon 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed orange juice 1 Tbsp. minced fresh ginger Salt and pepper to taste
Preheat oven to 400 degrees.
-Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
-Spread squash on a baking sheet.
-Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small).
-Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.
-Place the dried cranberries in a bowl with the warm water and vinegar (or just warm water).
- Let sit for 10 minutes, then drain.
- In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.
- Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite chewy. Drain thoroughly and place in a large bowl.
- Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir. Gently mix in the roasted squash. Serve warm if possible, or at room temperature.
Serves 8
-- Taken from Cathy's Site. Please visit there often! She's very talented and posts wonderful recipes!
Serving Size: Makes 8 Servings!
Number of Servings: 8
Recipe submitted by SparkPeople user AEROGERS129.
-Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
-Spread squash on a baking sheet.
-Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small).
-Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.
-Place the dried cranberries in a bowl with the warm water and vinegar (or just warm water).
- Let sit for 10 minutes, then drain.
- In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.
- Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite chewy. Drain thoroughly and place in a large bowl.
- Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir. Gently mix in the roasted squash. Serve warm if possible, or at room temperature.
Serves 8
-- Taken from Cathy's Site. Please visit there often! She's very talented and posts wonderful recipes!
Serving Size: Makes 8 Servings!
Number of Servings: 8
Recipe submitted by SparkPeople user AEROGERS129.
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 715.8 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 6.4 g
- Protein: 6.2 g
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