Delicious Wild Rice Pilaf with Mushroom and Butternut Squash Recipe

 

• 15 INGREDIENTS 
• 9 STEPS
•  30MINS

Wild Rice Pilaf with Mushroom and Butternut Squash is the perfectly balanced addition to your weeknight dinner rotation. This delicious vegan recipe can be made ahead of time and it's so delicious it will always make you ask for seconds.

Ingredients

• 1 1/2 cups Wild Rice
• 2 1/2 cups Vegetable Broth
• 2 3/4 cups Sliced Brown Mushrooms
• 2 cups Cubed Butternut Squash
• 1 Small Yellow Onion, finely chopped, divided
• 4 cloves Garlic, minced, divided
• 1 Tbsp Roughly Chopped Fresh Sage
• 1/4 cup Dried Cranberries
• 1/2 Tbsp Italian Seasoning
• 1 tsp Ground Coriander
• 1/2 tsp Ground Cumin
• 1 tsp Salt
•  1/4 tsp Ground Black Pepper
• 2 Tbsp Olive Oil, divided
• 1 Tbsp Chopped Fresh Parsley

Cooking Instructions

 Step 1

On the saucepan over medium heat, add Olive Oil (1 Tbsp). Once hot, add half of the Garlic (2 cloves) and Yellow Onion (1/2). Saute until lightly brown.

Step 2

Add Wild Rice (1 1/2 cups) and Ground Coriander (1 tsp). Stir to combine.

Step 3

Add Vegetable Broth (2 1/2 cups) and cook according to the direction on the package.

Step 4

In a nonstick shallow pan over medium-high heat, add Olive Oil (1 Tbsp). Once hot, add remaining Garlic (2 cloves) and Yellow Onion (1/2). Cook for about 2 minutes.

Step 5

Add Butternut Squash (2 cups) and fry for about 5 minutes.

Step 6

Add Brown Mushrooms (2 3/4 cups), cook for about 4 more minutes or until the mushrooms are tender. Add more olive oil if needed.

Step 7

Add cooked rice, Italian Seasoning (1/2 Tbsp), Ground Cumin (1/2 tsp), Salt (1 tsp), and Ground Black Pepper (1/4 tsp). Stir to combine.

Step 8

Turn off the heat. Sprinkle with Fresh Sage (1 Tbsp) and Dried Cranberries (1/4 cup). Stir to combine.

Step 9

Serve in a bowl and optionally garnish with Fresh Parsley (1 Tbsp).