Wild Rice and Squash Pilaf Stuffing

By Rena |

Wild Rice and Squash Pilaf Stuffing is an amazing side dish recipe that’s easy to make, delicious, and full of texture and flavor. A hearty and filling vegetarian meal option to be enjoyed for a meatless meal. This is the best side dish recipe you could make to impress your friends and family.

best wild rice stuffing recipe

Here is a Wild rice stuffing recipe you can make that everyone can enjoy without all the fillers. An easy side dish recipe that’s colorful, healthy, full of flavor, and a perfect holiday side dish or stuffing recipe. The dried cranberries add a touch of sweetness to this wild rice Pilaf.

The texture is also just perfect from the crunchy texture of the walnuts to the soft texture of the roasted butternut squash and onions. You may enjoy this vegan wild rice recipe as is as a meatless meal or you may have it as a side dish.

If you’re after some other delicious vegan dishes, why not try my Easy Vegan Mac and Cheese or these scrumptious Vegan Sweet Potato Nachos.

Why this is so good

  • Packed with flavor! Rice has never tasted so good, sweet cranberries marry up with creamy squash and crunchy walnuts, all nesting in a bed of wild rice -yum!
  • A hearty side or a tasty main. This is a filling side dish but can also be a substantial main, it will satisfy vegetarians and omnivores alike!
  • A perfect holiday side. This rice dish is colorful, bursting with cranberries, autumn squash, and warming spices. It’s a great Thanksgiving side dish.

 

ingredients

  • Veggies: Onion and butternut squash.
  • Spices: Ground clove and cinnamon.
  • Rice: Mixed wild rice and basmati rice.
  • Stock: Chicken or vegetable.
  • Walnuts: Raw.
  • Cranberries: Dried.
  • Olive Oil
  • Parsley: Fresh is best for taste and for a pop of color.
  • Salt and Pepper

 

How to make Wild Rice Pilaf Stuffing

This wild rice recipe can be enjoyed as a side dish or used as a stuffing. Either way, this recipe is easy to make and so tasty, First, we need to cook the butternut squash.

Heat the oven to 400°F and line a large baking pan with parchment paper. Peel the butternut squash, remove the seeds and chop into 1/2 inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.

wild rice recipe with butternut squash

Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until walnuts are golden and squash starts to show charred bits at the tips and edges. While the veggies are roasting, cook rice.

Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt and add the remaining tablespoon of oil. Stir well and cook uncovered for 15 minutes or until liquid is absorbed.

wild rice pilaf stuffing recipe

When veggies are done, allow to chill, then spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.

Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.

For storage:
You can store it covered in your refrigerator for up to a day, just heat through when
ready to serve.

easy stuffing recipe with butternut squash

Wild Rice Nutrition

Wild rice recognized as whole grain and contains about three times more fiber and significantly more protein than white rice, making it a more filling choice.

One cup of raw wild rice contains 571 calories, 1.7g of fat, 120g of total carbs, and 24g of protein. Alternatively, one cup of cooked wild rice has 166 calories, 35g total carbs, 7g of protein, and 0.6g of fat.

What is Wild Rice

Even though it is called wild “rice”. It is actually not rice and its the seed of an aquatic grass that resembles rice. They have a strong nutty and earthy flavor, with a chewy texture, and is pricier than rice. They are high in protein, fiber, and nutrients. It is a type of grain that will take about 45-60 minutes to cook, so it is best to cook them in large batches and then freeze some for later use.

healthy wild rice pilaf recipe

How to cook wild rice

For every one cup of wild rice, you will need 3 cups of water and a pinch of salt. You may also just follow the package directions.

  • Rinse the wild rice with cold water.
  • Place in a saucepan with water and salt and bring to boil over high heat
  • Cover the pan and lower the heat to a low setting
  • Allow it to slowly cook and simmer for 40-60 minutes.
  • Rice cracks open and curls when fully cooked
  • Strain the rice and fluff before serving.

 

How long to cook wild rice

Wild rice takes longer to cook than other grains. They need 40-60 minutes to fully cook at a low heat setting.

Is Wild Rice Gluten-Free

Wild rice is naturally gluten-free. They are sometimes mixed in with other types fo rice so make sure to check the packaging to make sure other ingredients added do not contain wheat or gluten.

Is Wild Rice a grain

Wild rice is a type of grain and not rice. Derived from the seed of aquatic grass, there are 4 different species of wild rice. 3 of which are found in North America where they are harvested as grain, Whereas the fourth type is found in Asia and is harvested as a vegetable.

butternut squash rice recipe

Wild rice water ratio

For every one cup of raw wild rice, you will need 3 cups of water. Wild rice takes much longer to cook so you need to give it enough water and time to cook slowly. Also, if you are ever unsure follow the package directions in the back.

Wild rice benefits

We will talk about a few basic benefits of wild rice.

  • They are high in antioxidants, which may help prevent or reduce the risk of diseases.
  • High in fiber and protein
  • Consuming 6 servings of grains per week may help reduce the risk of heart disease
  • Improves blood sugar levels, which helps reduce the risk of getting type-2 diabetes

easy healthy wild rice stuffing recipe

Can you make this wild rice pilaf ahead of time?

Whether your schedule is super busy or you want to get some cooking done ahead of time, this wild rice pilaf is great. You can easily make this entire dish several hours ahead of time and reheat when ready to serve. You can even make it the night before, cover/chill, and reheat the next day.

recipe notes and tips

  • Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness.
  • Since there are different brands of wild rice blends, be sure to cook according to your package instructions, veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice, and cover/simmer 10 more minutes or until tender but not overly cooked.
  • Add some freshly shaved brussels sprouts in this rice pilaf recipe; you can use a bag of pre-shaved fresh brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
  •  If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just prior to reheating, which ensures that rice stays moist.
  • You can store this wild rice pilaf covered in your refrigerator for up to a day, just heat through when
    ready to serve.

 

vegan rice pilaf recipe

wild rice pilaf recipe with butternut squash

Other amazing side dish recipes

 

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squash and rice stuffing

Squash and Wild Rice Stuffing

Easy and tasty holiday stuffing made with wild rice, butternut squash, walnuts, and cranberries.
0 from 0 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 55 minutes
Servings: 6
Calories: 369kcal
Author: Rena

Ingredients

  • 1/2 Butternut Squash one-half butternut squash
  • 1 Large White Onion diced
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Ground Clove
  • 1 Cup Mixed Wild and basmati rice
  • 2 Cups Vegetable or chicken stock
  • 1 Cup Raw Walnuts
  • 1 Cup Dried Cranberries
  • 2 Tbsp Olive Oil
  • 2-3 Tbsp Freshly Chopped Parsley
  • Kosher salt and ground pepper to taste

Instructions

  • Heat the oven to 400°F and line a large baking pan with parchment paper.
  • Peel the butternut squash, remove the seeds and chop into 1/2 inch cubes. Add the squash and onion to a large mixing bowl. Drizzle 1 tablespoon oil and season with salt and pepper, then thoroughly mix to coat.
  • Bake for 20 minutes, tossing once around the 10-minute mark. Add in the walnuts and continue baking for 5 minutes more, or until walnuts are golden and squash starts to show charred bits at the tips and edges.
  • While the veggies are roasting, cook rice. Heat a Dutch oven over medium-high heat. Add rice and broth, season with some salt and add the remaining tablespoon of oil.
  • Stir well and cook uncovered for 15 minutes or until liquid is absorbed. Allow it to chill until veggies are done.
  • Spread the cooked rice onto the tray with roasted veggies and sprinkle with cranberries. Mix well to combine.
  • Taste and season with additional salt and pepper if needed. Sprinkle generously with fresh chopped parsley.

Notes

For storage:
  • You can store it covered in your refrigerator for up to 2 days, just heat through when ready to serve.
  • Use a wild rice blend that includes several varieties of rice. This allows the dish to have a texture balance of fluffiness, tenderness, and a slight chewiness.
  • Since there are different brands of wild rice blends, be sure to cook according to your package instructions, veering towards the tender side. If the rice seems a bit too firm after cooking, mix in just enough extra broth to moisten all the rice, and cover/simmer 10 more minutes or until tender but not overly cooked.
  • Add some freshly shaved brussels sprouts in this rice pilaf recipe; you can use a bag of pre-shaved fresh brussels sprouts if your grocery store carries it. If not, it’s simple to slice your own.
  •  If reheating after a night in the fridge, sprinkle with a bit of broth evenly over the top just prior to reheating, which ensures that rice stays moist.

Nutrition

Calories: 369kcal | Carbohydrates: 50g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Sodium: 321mg | Potassium: 472mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6923IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

 

 

 

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