If you’re not sure what you’re bringing to the Thanksgiving table yet, might I suggest this?
Nutty rice pairs with creamy squash in this hearty holiday dish, getting a touch of sweet-meets-tart finish from festive cranberries.
It serves as a great vegetarian main, or a side to be enjoyed by all.
Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries
- November 16, 2015
- Serves 8
- Print this
Ingredients
- 1 1/2 cups wild rice mix (you could use all wild rice
- I did a mix of wild rice, red rice, and brown rice)
- 1 lg. kabocha squash, seeds removed, cubed
- Olive oil
- Salt and pepper
- 2 tsp. thyme
- Slightly heaping 1/2 cup cranberries, soaked in warm water
- 3 Tbsp. vegan butter
- 1 lg. onion, chopped
- 2 garlic cloves, minced
- 3-4 Tbsp. parsley, chopped
- 3/4 cup pecans, toasted
Directions
- Step 1
- Add rice to a pot with 4 cups of water. Cover, and bring to a boil. Reduce heat to low, and let cook for 50 minutes. Remove from heat, and let sit another 10 minutes. Then transfer to a large bowl and fluff with a fork. While rice is still warm, toss with thyme.
- Step 2
- Meanwhile, preheat oven to 375F, and line a large baking sheet with aluminum foil. Place kabocha cubes on the aluminum foil. Drizzle with olive oil and toss to lightly coat. Season with salt and pepper. Let bake 20 minutes, or until squash is soft. Remove from oven.
- Step 3
- In a small skillet, heat vegan butter. Add onion and garlic, and saute until onion is translucent. Transfer all the contents of the skillet into the bowl with the rice. Toss to combine. Add parsley, pecans, and a generous pinch of pepper. Continue to toss until ingredients are well distributed. Gently stir in the squash. Taste, and adjust salt if needed. Garnish with fresh parsley on top and serve.
