📝 About This Recipe
This elegant pilaf celebrates the earthy, nutty complexity of authentic long-grain wild rice paired with the caramelized sweetness of oven-roasted butternut squash. Inspired by North American indigenous ingredients, this dish offers a stunning contrast of textures—from the slight 'pop' of the grain to the creamy squash and crunchy pecans. It is a vibrant, nutrient-dense centerpiece or side dish that captures the essence of autumn in every spoonful.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (rinsed thoroughly; use 100% wild rice, not a blend)
- 3 1/2 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 piece Bay Leaf (dried)
- 1/2 teaspoon Kosher Salt
Roasted Elements
- 3 cups Butternut Squash (peeled and cut into 1/2-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup (grade A dark preferred)
- 1/4 teaspoon Ground Cinnamon
The Aromatics & Finish
- 2 tablespoons Unsalted Butter (or olive oil for vegan option)
- 1 medium Yellow Onion (finely diced)
- 2 pieces Celery Stalks (small dice)
- 3 cloves Fresh Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1/2 cup Dried Cranberries (unsweetened if available)
- 1/2 cup Toasted Pecans (roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, maple syrup, cinnamon, and a pinch of salt until evenly coated.
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3
Spread the squash in a single layer on the baking sheet. Roast for 25-30 minutes, tossing halfway through, until the edges are caramelized and the centers are tender.
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4
While the squash roasts, rinse the wild rice under cold water in a fine-mesh sieve for 30 seconds to remove any debris or dusty residue.
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5
In a medium saucepan, combine the rinsed wild rice, stock, bay leaf, and 1/2 teaspoon of salt. Bring to a vigorous boil over high heat.
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6
Once boiling, reduce the heat to low, cover tightly with a lid, and simmer. Cook for 45-50 minutes, or until the rice grains have burst open to reveal their tender white interiors but still retain a slight chew.
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7
While the rice simmers, melt the butter in a large skillet over medium heat. Add the diced onion and celery, sautéing for 6-8 minutes until translucent and soft.
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8
Stir the minced garlic and fresh thyme into the skillet. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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9
Once the rice is done, drain any excess liquid if necessary and discard the bay leaf. Fluff the rice gently with a fork.
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10
Add the cooked rice directly into the skillet with the aromatics. Add the dried cranberries and toasted pecans, stirring over low heat for 2 minutes to allow the flavors to meld.
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11
Gently fold in the roasted butternut squash, taking care not to mash the cubes.
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12
Stir in the fresh parsley and apple cider vinegar. Taste and adjust seasoning with additional salt or black pepper as desired.
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13
Transfer to a warm serving bowl and serve immediately while the textures are at their peak.
💡 Chef's Tips
Always use 100% wild rice rather than a 'wild rice blend' for this recipe to ensure the correct texture and cook time. If your wild rice finishes before your squash, keep it covered off the heat; the steam will keep it moist. For extra crunch, toast the pecans in a dry pan for 3-5 minutes until they smell like cookies before adding them to the dish. Avoid over-stirring once the squash is added, as butternut squash becomes fragile when roasted and can turn into a mash. If the dish feels too dry, add a tiny splash of warm stock or a drizzle of olive oil right before serving.
🍽️ Serving Suggestions
Pairs beautifully with roasted turkey or herb-crusted pork tenderloin. Serve as a vegetarian main course alongside a crisp kale and apple salad. A glass of buttery Chardonnay or a dry sparkling cider complements the nutty tones of the rice. Top with a sprinkle of crumbled goat cheese or feta for a creamy, salty finish. Leftovers make an excellent cold grain salad the next day with a little extra vinaigrette.