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Umami Wild Rice Pilaf with Roasted Butternut Squash: A Flavorful, Healthy Recipe

Umami Wild Rice Pilaf with Roasted Butternut Squash
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A flavorful and healthy recipe featuring wild rice pilaf combined with roasted butternut squash, perfect for a vegetarian side dish or an easy weeknight dinner.

Ingredients

Scale
  • 1 cup wild rice
  • 2 cups vegetable broth
  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
  3. Roast the squash in the oven for about 25-30 minutes, or until tender and caramelized.
  4. In a saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
  5. In a skillet, sauté the onion and garlic in a little olive oil until translucent.
  6. Once the rice is cooked, fluff it with a fork and mix in the sautéed onion, garlic, roasted butternut squash, thyme, and parsley.
  7. Season with additional salt and pepper to taste, and serve warm.

Notes

  • This dish can be made ahead of time and reheated.
  • Feel free to add other vegetables like spinach or kale for extra nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/umami-wild-rice-pilaf-roasted-butternut-squash/