Umami Wild Rice Pilaf with Roasted Butternut Squash Recipe

Introduction

This Umami Wild Rice Pilaf with Roasted Butternut Squash is a comforting, flavorful dish that combines nutty wild rice with sweet, caramelized squash. Enhanced with aromatic sage and toasted pecans, it makes a perfect side or a satisfying vegetarian main.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped
• 1 cup wild rice blend
• 3 cups vegetable broth
• 2 tablespoons Kikkoman® Soy Sauce
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, for serving
• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil (for squash)
• ½ teaspoon salt
• ¼ teaspoon black pepper (for squash)
• ⅛ teaspoon ground nutmeg
• ½ cup toasted pecans, roughly chopped

Instructions

1. Step 1: In a saucepan, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent. Stir in the minced garlic and fresh sage, cooking briefly until fragrant.
2. Step 2: Add the wild rice blend to the saucepan and toast it slightly, stirring frequently. Then pour in the vegetable broth, soy sauce, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 45 to 55 minutes.
3. Step 3: Meanwhile, preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, black pepper, and nutmeg. Spread the squash evenly on a parchment-lined baking sheet.
4. Step 4: Roast the squash in the oven until tender and caramelized, about 25 to 30 minutes, turning once halfway through roasting.
5. Step 5: While the squash roasts, toast the pecans in a dry skillet over medium-low heat until golden and fragrant. Remove from heat and allow to cool.
6. Step 6: Once everything is ready, combine the cooked wild rice pilaf with the roasted butternut squash in a serving bowl or platter. Top with toasted pecans and sprinkle with fresh parsley before serving.

Tips & Variations

• For added depth, try stirring in a handful of dried cranberries or cherries along with the roasted squash for a touch of sweetness.
• Swap pecans with toasted walnuts or almonds for a different nutty flavor.
• If you don’t have fresh sage, dried sage can be used—use about one teaspoon—but add it earlier when sautéing onions to bloom the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of broth or water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and no animal products.

What can I substitute if I don’t have wild rice blend?

You can use a mix of brown rice or quinoa for a similar texture, but adjust cooking time and liquid accordingly.

Umami Wild Rice Pilaf with Roasted Butternut Squash Recipe

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5 from 81 reviews

A hearty and flavorful umami wild rice pilaf paired with sweet roasted butternut squash, enhanced by toasted pecans and fresh herbs. This dish combines the nuttiness of wild rice with aromatic sage, savory soy sauce, and the natural sweetness of roasted squash for a comforting and nutritious side or main.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Pilaf

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped
• 1 cup wild rice blend
• 3 cups vegetable broth
• 2 tablespoons Kikkoman® Soy Sauce
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, for serving

For Roasted Squash

• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• ½ cup toasted pecans, roughly chopped

Instructions

1. Sauté Aromatics: In a saucepan, heat olive oil over medium heat. Sauté the finely chopped onion until soft and translucent to build the base flavor. Add the minced garlic and chopped fresh sage, cooking briefly until fragrant.
2. Cook Wild Rice: Stir in the wild rice blend and toast it slightly to enhance nuttiness. Pour in the vegetable broth, soy sauce, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the rice is tender and all liquid is absorbed, about 45-55 minutes.
3. Roast Butternut Squash: While the rice cooks, preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, black pepper, and ground nutmeg. Spread evenly on a parchment-lined baking sheet and roast until tender and caramelized, turning once halfway through for even cooking, approximately 25-30 minutes.
4. Toast Pecans: In a dry skillet over medium-low heat, toast the pecans until golden and fragrant, taking care not to burn them. Remove from heat and allow to cool.
5. Combine and Serve: Once the pilaf and squash are ready, combine them on a serving platter or bowl. Top with the toasted pecans and sprinkle with fresh chopped parsley for a burst of color and freshness.

Notes

• Wild rice blend cooking times may vary; adjust simmering time as needed to achieve tender rice.
• For vegan or vegetarian diets, ensure the vegetable broth and soy sauce used comply with dietary requirements.
• To add more protein, consider serving with grilled tofu or chickpeas.
• Leftovers reheat well and make a great next-day meal.
• Nutmeg intensifies the sweetness of squash but can be omitted if preferred.

Keywords: wild rice pilaf, roasted butternut squash, umami, vegetarian side dish, savory pilaf, toasted pecans