Baked Wild Rice with Veggies Recipe
Savory, gluten-free, and vegan, Baked Wild Rice with Roasted Butternut Squash and Mushrooms makes a perfect, versatile side dish for any occasion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthygffamily.com.
Cooking tools:
- Pot
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Colander
- Saute pan
- Spoon
- Baking dish
- Tongs
- Cutting board
- Chef's knife
- Aluminum foil
- Kitchen timer
- Serving platter
Ingredients
- 2 cups wild rice (rinsed (I used a gluten -free wild rice blend from Lundberg))
- 1 teaspoon salt
- 1 1 lb carton cubed squash or approximately 3-4 cups
- 1-2 tablespoons Olive Oil (for squash)
- 1 teaspoon cumin (for squash)
- 1 teaspoon smoked paprika (for squash)
- 3-4 tablespoons Olive Oil (for mushrooms)
- 1 12 oz package mushrooms (sliced, approximately 3 cups)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup salted cashews (whole or chopped)
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