Squash, Kale, And Wild Rice Pilaf Recipe

Name: Squash, Kale, And Wild Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Vegetable broth, divided; 1 1/2 cups Water; 1 cup Wild rice, rinsed; 2 tablespoons Butter; 1 Red onion, chopped; 1/2 Anaheim pepper, chopped (optional); 1/2 teaspoon Kosher salt; 1 tablespoon Lemon zest; 1 1/2 tablespoons Fresh ginger, grated; 1 Medium delicata squash, sliced in half lengthwise, seeds scooped out, and cut into 1/2 inch pieces; 1 Bunch kale, stems removed and leaves chopped

Servings: persons

2 cups Vegetable broth, divided
1 1/2 cups Water
1 cup Wild rice, rinsed
2 tablespoons Butter
1 Red onion, chopped
1/2 Anaheim pepper, chopped (optional)
1/2 teaspoon Kosher salt
1 tablespoon Lemon zest
1 1/2 tablespoons Fresh ginger, grated
1 Medium delicata squash, sliced in half lengthwise, seeds scooped out, and cut into 1/2 inch pieces
1 Bunch kale, stems removed and leaves chopped

1
In a medium pot, bring 11/2 cups broth and water to boil. Stir in rinsed rice and bring pot back to a boil, then reduce heat and cover. Cook rice, stirring occasionally, until it is tender, anywhere between 30-75 minutes. Drain any additional liquid and set rice aside.
2
Meanwhile, melt butter in a heavy bottomed skillet over medium heat. Stir in red onion, garlic, Anaheim pepper, and salt and cook until vegetables soften, about 7 minutes. Add in lemon zest and ginger and mix well.
3
Add squash and kale to pan and stir well to combine. Pour in 1/2 cup of broth and cook for about 10 minutes, stirring occasionally until squash is soft and kale is wilted. Season with additional salt to taste.
4
Once rice is done cooking, add it to the skillet and stir well. Cook for 3-5 more minutes, until flavors meld together and liquid is evaporated.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Vegetable broth, divided, 1 1/2 cups Water, 1 cup Wild rice, rinsed, 2 tablespoons Butter, and more.

Yes, Squash, Kale, And Wild Rice Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash, Kale, And Wild Rice Pilaf

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