This Wild Rice Pilaf is a hearty, filling side dish that’s perfect for the holidays! (Gluten-Free + Vegan)
FOR THE WILD RICE PILAF:
- 1 cup wild rice blend (I like Lundberg Wild Rice + Brown Rice Blend)
- Water per your package instructions (For Lundberg, it’s 1 3/4 cup water)
- 1 Tbsp. olive oil
- 1 1/2 cups diced butternut squash
- 3 cups shredded kale (tough stems and ribs removed and cut or torn into thin ribbons)
- 1/3 cup toasted pecans
- 1/2 cup dried cranberries
- salt and pepper, to taste
- Balsamic dressing (recipe below)
FOR THE BALSAMIC DRESSING:
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. pure maple syrup
- 1–2 tsp. Dijon
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Cook your wild rice blend according to your package instructions. (For me, I rinse the rice in a sieve, then add to my saucepan. Add 1 3/4 cup water (or broth), and a pinch of salt. Bring to a boil over medium heat, then reduce to a low simmer. Simmer 45 minutes. Remove from heat and let stand an additional 10 minutes.
- When the rice is about 15 minutes away from being finished, start cooking your squash. In a large pan, heat olive oil over medium heat. Add squash and a pinch of salt and pepper, and cook 10-12 minutes, or until squash is softened and turning golden on the sides.
- Add kale and cook an additional 2-3 minutes, or until kale has wilted down. Remove from the heat.
- When the rice is finished cooking, add the squash/kale mixture to the rice. Add pecans and cranberries.
- Add dressing a little at a time, until you’ve reached your desired amount (I almost always add all of the dressing. You may prefer less.)
- Stir with a fork to combine. Taste and season with additional salt and pepper, as desired.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Wild rice pilaf, butternut squash wild rice pilaf, wild rice squash salad, wild rice squash pilaf