Recipe Wild Rice Pilaf with Squash Pecans and Cranberries
A warm and hearty autumn pilaf made with wild rice, roasted butternut squash, tart cranberries, and crunchy pecans. The perfect cozy dish for cooler days.
Equipment
- 1 Pressure Cooker For cooking wild rice
- 1 Baking Sheet For roasting squash
- 1 Large Skillet For sautéing ingredients
Ingredients
Main ingredients
- 1 cup wild rice rinsed under cold water
- 4 cups water for the pressure cooker
- 1 teaspoon kosher salt split for seasoning
- ¼ teaspoon freshly ground black pepper for seasoning
- 1 medium butternut squash peeled and diced into ½-inch pieces
- 2 tablespoons olive oil for roasting squash
- 2 tablespoons unsalted butter for sautéing shallots
- 1 large shallot finely chopped
- 1 teaspoon fresh thyme leaves chopped
- ⅔ cup dried cranberries
- ½ cup pecans toasted and chopped
- ¼ cup fresh parsley leaves loosely packed
Instructions
Instructions
- Rinse wild rice under cold water. Add to pressure cooker with 4 cups water and half the salt. Seal and cook on high pressure for 25 minutes, then quick release.
- Preheat oven to 400°F. Toss squash with olive oil, remaining salt, and pepper. Roast on baking sheet for 25–30 minutes, stirring halfway for browning.
- Melt butter in a large skillet over medium heat. Add shallots and cook 3–4 minutes until soft. Stir in thyme, cranberries, and cooked rice. Heat through 2–3 minutes.
- Fold in roasted squash gently. Taste and adjust seasoning with more salt or pepper if desired.
- Transfer to serving dish and garnish with fresh parsley before serving warm.
Notes
Serve warm and garnish with fresh parsley. Stores well refrigerated and can be frozen for up to 3 months.