Wild Rice With Butternut Squash, Cranberries And Pecans Recipe

Name: Wild Rice With Butternut Squash, Cranberries And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled, seeded and cut into small cubes; 2 cups wild rice, rinsed; 6 cups vegetable stock; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup dried cranberries; 1/4 cup warm water; 2 tablespoons red wine vinegar; 3/4 cup toasted pecans, chopped; 3 tablespoons chopped Italian parsley; 6 tablespoons extra virgin olive oil; zest of 1 lemon; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1/4 teaspoon cinnamon; 1/4 cup freshly squeezed lemon juice; 1/4 cup freshly squeezed orange juice; 1 tablespoon minced fresh ginger

Servings: persons

1 medium butternut squash, peeled, seeded and cut into small cubes
2 cups wild rice, rinsed
6 cups vegetable stock
1 medium onion, chopped
2 cloves garlic, minced
1 cup dried cranberries
1/4 cup warm water
2 tablespoons red wine vinegar
3/4 cup toasted pecans, chopped
3 tablespoons chopped Italian parsley
6 tablespoons extra virgin olive oil
zest of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced fresh ginger

1
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).
2
Heat 1 tablespoon of olive oil in a medium skillet. Saute the onion and garlic for 3-4 minutes.
3
Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain.
4
In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.
5
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.
6
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.

871

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 18 ingredients. The key ingredients include: 1 medium butternut squash, peeled, seeded and cut into small cubes, 2 cups wild rice, rinsed, 6 cups vegetable stock, 1 medium onion, chopped, and more.

Yes, Wild Rice With Butternut Squash, Cranberries And Pecans 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.

Wild Rice With Butternut Squash, Cranberries And Pecans

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