Butternut Squash Wild Rice Pilaf
Adapted from this website.
Ingredients
|
Ingredients
|
Amount |
| Cubed butternut squash |
~16 oz |
| Wild Rice |
1-1.25 cups |
| Red onions |
2 units |
| Nuts (to your taste) |
1/2 cup |
| Balsamic Vinegar |
2 tbsp |
| Lemon juice |
2 tbsp |
| Honey |
4 tsp |
| Salt |
|
| Olive Oil |
|
| Pomegranate seeds (optional) |
|
| Mint (optional) |
|
Timings
45 minutes to roast butternut squash in oven
45 minutes to cook rice
10 minutes to chop up and char onion
Recipe
- Preheat oven to 450*F, and roast butternut squash for 35 min. I usually just buy a bag of butternut squash for this.
- Cook wild rice at a 1:2 rice:water ratio. Will take a while.
- Slice the red onion into wedges. Add a bit of oil to a large pan on a medium heat, and sautee. You’re not looking for caramelization, you are trying to char the edges a little bit. Keep stirring, because the pan is hot and you don’t want them to burn. Once they look good, lower the heat so that they focus on softening. Take off heat once a bit soft.
- Mix dressing: combine 2 tablespoons of olive oil, lemon juice and honey in a jar. Season with salt and pepper, to taste. Shake to emulsify.
- Combine everything together in a large bowl. Season and stir well. Top with optional garnishes.