Umami Wild Rice Pilaf with Roasted Butternut Squash Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
