Easy Wild Rice Pilaf My GoTo Autumn Side Dish
Looking for the easiest Wild Rice Pilaf This autumn veggie version with butternut squash cranberries is SO simple Perfect for Thanksgiving Get the recipe
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 kitchen20.com.
Cooking tools:
- Saucepan
- Saucepan lid
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Fork
- Kitchen scale
- Stove
- Colander
- Bay leaf
- Spoon
Ingredients
- 1 cup (180g) wild rice, rinsed well
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup/150g)
- 2 cloves garlic, minced
- 1 cup (150g) butternut squash, peeled and diced into ½-inch cubes
- ½ cup (75g) dried cranberries
- ½ cup (50g) chopped pecans or walnuts (optional, for garnish)
- 4 cups (950 ml) vegetable broth (low sodium)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- Salt
- freshly ground black pepper
- 2 tablespoons (30 ml) chopped fresh parsley, for garnish
- 2 tablespoons (30 g) unsalted butter (optional, for richness)
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