Vegan Wild Rice Pilaf with Butternut Squash, Cranberries and Pecans

Trying something new week 47 November 18-24.

 This was Thanksgiving week. So there was a lot of cooking being done. Here’s a delicious new recipe I tried!  It was so good!  Very good actually!  So many delicious flavors! Yummy yumm yummm

1 medium butternut squash, peeled, seeded and cut into small cubes
2 cups wild rice, rinsed
6 cups vegetable stock (or half water, half stock)
1 medium onion, chopped
2 cloves garlic, minced
1 cup dried cranberries
¼ cup warm water
2 tablespoons red wine vinegar
3/4 cup toasted pecans, chopped
3 tablespoons chopped Italian parsley
1/4 cup + 2 tablespoons extra virgin olive oil
Zest of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom (optional but good!)
1/4 teaspoon cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced fresh ginger
Salt and pepper to taste

Heat oven to 400 degrees.

Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small).

Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.

Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain.

In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.

Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite chewy. Drain thoroughly and place in a large bowl.

Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir. Gently mix in the roasted squash. Serve warm if possible, or at room temperature.

Serves 8

URL to article: http://www.whatwouldcathyeat.com/2011/11/wild-rice-pilaf-with-butternut-squash/

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About rachelamb

THE ABC’s Of me! Found these questions on a cute blog. They welcomed everyone to copy and write their own answers so here you go! (Feel free to play along too) A. Age 33 B. Bed size: Queen C. Chore you hate: Taking out the trash. It smells bad and you have to walk to the dumpster. And cleaning the bathroom. ICK D. Dogs: I don't have one. I don’t ever want one! I'm f a cat person E. Essential start to your day: Nano Greens and Protein powder OR maybe Greek Yogurt and berries F. Favorite color: blue G. Gold or silver? SILVER H. Height: 4’8” I. Instruments you play: None, but I would think it fun to play the Violin or piano J. Job title: file specialist K. Kids: Someday? But I need to get married first L. Live: In a townhouse M. Mom’s name: Page N. Nicknames: Rach… They used to call me "pumpkin or Princess" when I was little O. Overnight hospital stays: 6 days one time! brain surgery back in 2003 P. Pet peeve: Lying! Q. Quote from a movie: R. Right or left handed: Right. S. Siblings: One brother, Luke. T. Time you wake up: weekdays right now it’s about 5:30 or 6 and weekends it about 6 or 7. U. Underwater swimmer? You bet. Love swimming underwater! V. Vegetables you dislike? TOMATOES! W. What makes you run late: Um……. I’m always early. X. X-Rays you’ve had: Nope Y. Yummy food you make: North African Cauliflower soup Z. Zoo – favorite zoo animal: Giraffes or maybe a tiger.
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