| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 2 cups wild rice blend
- 2 bay leaves
- 6 tablespoons unsalted butter, plus more for the baking dish
- 1 tablespoon vegetable oil
- 4 cups chopped peeled butternut squash (1/2-inch cubes)
- Freshly ground pepper
- 1 bunch leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
- 2 stalks celery, chopped
- 1 cup low-sodium chicken or vegetable broth
- 1 large egg
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 cup pecans, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
- Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
- Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 421 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 9 g |
| Cholesterol | 46 mg |
| Sodium | 498 mg |
Reviews
This is a delicious dish. We make it the main dish for a cold winter night. Lovely blend of flavors.
This is the best wild rice pilaf recipe. My step-mother still craves this and I made this for her 2 years ago. I have made this multiple times through the years. It may seam complicated to make but it is sooooo worth it.
Absolutely delicious recipe. The combination of the cranberries with the butternut squash is sooooo good. I️ will make it again. It was a great hit!!
I was looking for a recipe to replace our traditional stuffing at Thanksgiving because my wife is gluten intolerant. This is a wonderful alternative and sometimes for other members of our family who do not have problems with gluten they go to this recipe throughout the year. This is easy to make and has great flavor.