Wild Rice Pilaf with Roasted Butternut Squash
My grandmother was the master of rice pilaf. I grew up with her living in the house next door. I’d often walk over and see what she was making for dinner if I didn’t like the options at home. She liked to make her pilaf once a week. This is my take on a seasonal version of the classic dish.
Of course, I adjusted the ingredients with your health in mind. I use bone broth (or vegetable broth), good quality butter, roasted butternut squash, fresh parsley and toasted pecans.
HOW TO CHOOSE YOUR WILD RICE
For this pilaf, I use a blend of wild rice and long grain brown rice. You can find these two types of rice already blended. I use Lundberg Farms Organic Brown Basmati and Wild Rice or Whole Foods 365 Wild Rice Blend.
If you have both types of rice in your pantry, you will only need ½ cup of each. Remember to wash you rice before cooking. This will clean it (yes, you must wash your rice and other grains like they are vegetables). It will also make your pilaf fluffy and light by removing some of the starch on the grain.
DO I HAVE TO USE BROTH?
Using broth or stock will add depth of flavor without using spices or added ingredients. Avoid using bouillon cubes as the tend to have GMO spices, sugar, iodized salt, and other processed food coloring and flavoring.
Using an organic bone broth or vegetable broth is an ideal replacement. You can get all the flavor, plus the health supportive benefits from simmered bones and vegetables.
I use Bonafide Provisions Chicken Bone Broth or Organic Vegetable Broth when preparing this dish for my clients. When making this at home I defrost homemade bone broth from the freezer.
YES, I USE BUTTER
This recipe calls for one tablespoon of butter. It as richness and healthy fat. Use a high-quality butter that will have lots of flavor.
When preparing this dish, I reach for Irish butter, French butter, New Zealand butter or goat butter. Ghee works well as a butter substitute in this recipe.
I LIKE PAIRING THIS PILAF WITH THE FOLLOWING DISHES FOR A BALANCED MEAL
- Balsamic Marinated Beets with Fennel & Arugula Salad
- My Go-To Fall Meal Prep Salad
- Roasted Rainbow Carrots
- Herbs de Provence Roast Chicken
- Slow Cooked Lamb Shanks in Bone Broth
CHEF TIP
Use the wild rice and brown rice blend from Lundberg Farms or Whole Foods 365.
One bag of pre-diced butternut squash is all you need for this recipe. Remember to slice the chunks into bite sized pieces.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen.
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Wild Rice Pilaf with Roasted Butternut Squash
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: Healthy
Description
A seasonal wild rice pilaf you can make with 5 simple ingredients and items you already have in your pantry.
Ingredients
- 1 cup wild rice & brown rice blend, rinsed
- 2 cups chicken bone broth or vegetable broth
- 1 Tbsp good quality butter
- ½ tsp sea salt, divided
- ¼ tsp coarse black pepper
- 2 cups butternut squash, small diced
- 2 Tbsp extra-virgin olive oil
- ½ cup chopped flat leaf parsley
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Small diced butternut squash into 1-inch bite size pieces. Place on baking sheet with parchment paper. Toss with olive oil, and sprinkle with ¼ teaspoon sea salt and coarse black pepper. Roast for 15-20 minutes, till cooked through and lightly browned.
- While squash is cooking, prepare the rice. Add 2 cups of broth, butter and remaining ½ teaspoon of sea salt to a medium pot. Bring to a boil. Add rinsed rice to liquid and bring back to a simmer. Cover, reduce heat and cook for 25 minutes. Turn off heat and set aside for 10 minutes for rice to finish cooking through.
- Wash and rough chop parsley. Add butternut squash, pecans and parsley to cooked wild rice. Mix well. Season with additional salt and pepper to taste.
Notes
Use the wild rice and brown rice blends from Lundberg Farms or Whole Foods 365 brands.
One bag of pre-diced butternut squash is all you need for this recipe. Remember to slice the chunks into bite sized pieces.
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ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
