Butternut Squash and Wild Rice Pilaf combines wild rice with maple caramelized squash in a savory long grain rice side dish.

Butternut Squash and Wild Rice Pilaf

By Sue Lau | Palatable Pastime

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Butternut Squash and Wild Rice Pilaf is my recipe of the day with the blogging group Improv Cooking Challenge. Each month we are challenged to combine two diverse ingredients in one recipe, then post them to our readers. This month we combine squash and rice.

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Difference Between Wild Rice and Long Grain Rice

I chose to make wild rice pilaf with caramelized roasted butternut squash stirred in. It turned out delicious.

Wild rice in and of itself is not actually rice, but a type of grass. However for the challenge, the long grain rice fits right in.

Since wild rice and long grain rice are different, it is not surprising that they have two different cooking times. You cannot simply stir them together and expect them to arrive in the train station holding hands. Either the wild rice will be crunchy, or the long grain rice overcooked.

So I staggered the cook times, with both at the end being just right. You will notice I added water at halftime. You can add more broth but either is ok. The reason I did that is to make sure that if your pan is venting, you won’t have to worry about too much water steaming away. It’s kind of an insurance policy.

Roasting Squash for Better Flavor

The squash is cooked separately, so it will get the nice caramelization from roasting. Without becoming waterlogged or soggy. The cook times for the squash and the rice are fairly close, so it’s not an issue.

How to Cook Fluffy Rice

Topping the rice with a towel after cooking helps draw off steam that could leave rice sticky or wet. Just make sure you pull the pan off the heat so if your towel droops, you won’t risk fire. I have a nice wooden cutting board my grandfather made for me that is a great size to rest hot pots on.

Improv Cooking

Squash & Rice

Butternut Squash and Wild Rice Pilaf

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Butternut Squash and Wild Rice Pilaf

Butternut Squash and Wild Rice Pilaf

Sue Lau

4.91 from 10 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 297 kcal

Ingredients

  

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Maple Roasted Butternut Squash:

• 1-1/2 pounds butternut squash peeled, seeded and diced
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons pure maple syrup

Wild Rice Pilaf:

• 1 rib celery diced
• 1 cup chopped onion
• 2 teaspoons chopped garlic
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup uncooked wild rice
• 2 cups chicken broth
• 1/2 cup dried sweetened cranberries
• 1 cup uncooked long grain rice rinsed
• 3/4 cup hot water
• 1 tablespoon chopped Italian parsley

Instructions

 

Maple Roasted Butternut Squash:

• Preheat oven to 400F.
• Line an oblong baking sheet with nonstick foil.
• Place squash on sheet and toss with butter, salt and pepper.
• Bake twenty minutes, then drizzle with maple syrup and stir.
• Bake twenty minutes more.

Wild Rice Pilaf:

• In a deep saucepan, cook the onion, celery and garlic in oil until it softens.
• Add the seasonings, wild rice, chicken broth and stir.
• Bring to a boil, then reduce heat, cover and simmer for twenty minutes.
• Lift lid and add the dried cranberries, rinsed long grain rice, parsley and water.
• Return to a boil, then reduce heat, cover and simmer fifteen minutes.
• Remove from heat, stir in the roasted squash and rest off the heat covered with a clean dish towel and pan lid for 10-15 minutes.
• Stir well before serving.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 297kcalCarbohydrates: 51gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 12mgSodium: 722mgPotassium: 304mgFiber: 3gSugar: 14gVitamin A: 4238IUVitamin C: 11mgCalcium: 60mgIron: 1mg

Keyword rice side dish

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