Wild Rice Pilaf with Cranberries and Pecans

• Vegan
• Gluten free

• Produce

  • 1 Butternut or acorn squash, peeled and cubed - about 2 cups, small
  • 1 Carrot, small
  • 1 Celery stalks with, leaves
  • 1/4 cup Cranberries, dried
  • 1 Garlic clove
  • 2 Shallots or 1 onion (about 1/2 cup
  • 1 tbsp Thyme, fresh leaves

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/8 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 cup Wild rice or wild rice mix

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil

• Nuts & Seeds

  • 2/3 cup Pecan, halves

Found on gooddinnermom.com

Ingredients

• 1 cup wild rice or wild rice mix
• 1 small butternut or acorn squash, peeled and cubed – about 2 cups
• ⅔ cup pecan halves
• 2 shallots or 1 onion (about ½ cup), chopped
• 1 garlic clove, finely chopped
• 1 small carrot, sliced at an angle
• 1 or 2 celery stalks with leaves, chopped
• 1 Tablespoon fresh thyme leaves, or 1 teaspoon dried
• ¼ cup dried cranberries
• ⅛ teaspoon crushed red pepper flakes
• 1 Tablespoon butter or coconut oil
• ½ teaspoon salt
• ½ teaspoon pepper

Directions

• Place wild rice or rice mix in medium sauce pan with 2 cups water. Bring to boil, reduce heat and cook 45-50 minutes, covered. The rice should be cooked, but firm.
• Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes. Roasting gives the squash a deeper flavor due to caramelization. It is also the most time consuming method. For convenience, you can roast the squash 2 or 3 days ahead, refrigerate and use when needed.
• Meanwhile heat a large, wide skillet over medium low heat. Gently toast the pecan halves until aromatic. Keep a close watch on the nuts. They go from lightly toasted to burnt in less than a minute. Transfer nuts to the board, cool, loose chop and reserve.
• Turn the heat to medium-high, heat butter and/or oil, and sauté onions and garlic until soft. Add celery, carrot and red pepper flakes, and stir-fry briskly for a couple of minutes. Then add cooked rice, squash, thyme, cranberries and pecans. Season to taste, toss to combine. This rice tastes great whether served warm or at room temperature.