wild rice
Print Recipe
Nutrition Facts
Butternut Squash and Wild Rice Pilaf
Amount per Serving
Calories
107
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
295
mg
13
%
Potassium
 
266
mg
8
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
7486
IU
150
%
Vitamin C
 
15
mg
18
%
Calcium
 
45
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash and Wild Rice Pilaf

Servings: 4

Ingredients

  • 2 cups butternut squash peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt divided, or to taste
  • 1/8 teaspoon black pepper or to taste
  • 1 teaspoon unsalted butter

Instructions

  • Preheat oven to 400 degrees.
  • Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
  • Roast squash until slightly softened and browned, about 20 minutes; set aside.
  • In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
  • Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
  • Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
  • Add cooked squash; gently mix before serving.
  • Optional - serve at room temperature with a simple vinaigrette.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: gluten-free, vegetarian, diabetic-friendly, entrees, vegetables

 

wild rice
Print Recipe
Nutrition Facts
Butternut Squash and Wild Rice Pilaf
Amount per Serving
Calories
107
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
295
mg
13
%
Potassium
 
266
mg
8
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
7486
IU
150
%
Vitamin C
 
15
mg
18
%
Calcium
 
45
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash and Wild Rice Pilaf

Servings: 4

Ingredients

  • 2 cups butternut squash peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt divided, or to taste
  • 1/8 teaspoon black pepper or to taste
  • 1 teaspoon unsalted butter

Instructions

  • Preheat oven to 400 degrees.
  • Combine squash, olive oil, cumin and cinnamon. Season with 1/8 teaspoon salt and pepper to taste.
  • Roast squash until slightly softened and browned, about 20 minutes; set aside.
  • In medium saucepan, melt butter and sauté onions for 3-5 minutes until translucent.
  • Add wild rice, water or stock/broth, syrup and remaining salt; bring to a boil.
  • Reduce to a simmer; cover and cook for 35 minutes, until rice is tender.
  • Add cooked squash; gently mix before serving.
  • Optional - serve at room temperature with a simple vinaigrette.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: gluten-free, vegetarian, diabetic-friendly, entrees, vegetables