A seasonal wild rice pilaf you can make with 5 simple ingredients and items you already have in your pantry.
- 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
- 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.
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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