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Winter Wild Rice Pilaf
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Winter Wild Rice Pilaf with Butternut Squash, Kale and Cranberries

This Wild Rice Pilaf with Butternut Squash, Kale and Cranberries is a fun, festive dinner that makes the most of winter produce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 684.36kcal

Ingredients

  • 1 butternut squash peeled, de-seeded and cubed
  • 3 tbsp olive oil
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 2 inch root ginger peeled and grated
  • 1.5 tsp cinnamon
  • 0.5 tsp all spice
  • 1 red chilli finely diced
  • 300 g wild rice
  • 750 ml vegetable stock
  • 75 grams dried cranberries
  • 300 g kale sliced
  • 75 grams nuts e.g. flaked almonds or chopped pecans
Metric - US Customary

Instructions

  • Pre-heat your oven to 200C / 392F / gas mark 6.
  • Toss the butternut squash in 1-2 tbsp of olive oil, season and place in the centre of your oven for 30-45 minutes or until the butternut squash is soft with crispy edges. Once the butternut quash is soft, remove from the oven and place to one side.
  • In the meantime, heat the remaining oil in a large, heavy bottomed frying pan.
  • Add the sliced onion to the pan with a pinch of salt and fry for 8 - 10 minutes until soft and translucent.
  • Add the garlic, ginger and spices (including half of the diced chilli) and cook for another 2 minutes until the aromas begin to release from the spices.
  • Stir the rice into the onions and cook for two minutes allowing them to soak up the flavoured oil.
  • Pour over half of the stock and simmer for 10 minutes.
  • Once the liquid has been absorbed, stir well and add the cranberries to the pan along with the rest of the stock. Keep simmering until the liquid has almost been entirely absorbed and the rice is tender.
  • In the last 5 minutes or so, add the butternut squash and kale to the pan and stir through.
  • Once all of the vegetables and rice is cooked through, it is ready to serve with the remaining chilli and a sprinkle of nuts.

Nutrition

Calories: 684.36kcal | Carbohydrates: 112.96g | Protein: 20.15g | Fat: 22.25g | Saturated Fat: 3.02g | Polyunsaturated Fat: 4.13g | Monounsaturated Fat: 13.77g | Sodium: 797.49mg | Potassium: 1573.81mg | Fiber: 12.37g | Sugar: 21.64g | Vitamin A: 27951.6IU | Vitamin C: 148.69mg | Calcium: 255.06mg | Iron: 5.05mg