Wild Rice Pilaf with Butternut, Pecans, and Warm Fall Spices


This wild rice pilaf is the ultimate autumn and winter dish. The recipe is a healthy dairy-free, gluten-free, and plant-based side that’s loaded with butternut squash, apples, pecans, currants, and spices. It’s also rich in fiber, antioxidants, and healthy fats.

Pecan Wild Rice Pilaf RecipeThis autumn-inspired wild rice pilaf recipe with photo was shared with us by AmericanPecan.com.

Special Diet Notes: Autumn Wild Rice Pilaf

By ingredients, this recipe is dairy-free / n0n-dairy, egg-free, gluten-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.

5.0 from 1 reviews
Wild Rice Pilaf with Butternut Squash, Pecans and Warm Spices
Prep time
Cook time
Total time
This healthy side dish recipe has been adapted slightly to be dairy-free and optionally vegan.
Serves: 12 servings
  1. Put the stock, water, 1 teaspoon salt, ginger, cloves, nutmeg, and cinnamon stick in a medium saucepan over medium heat. Bring the liquid to a boil. Add the rice and bring it back to a simmer. Reduce the heat to low and half cover the pan with a lid. Simmer for 45 minutes, or until the rice is tender and the liquid is absorbed. Remove and discard cinnamon stick.
  2. While the rice is cooking, heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring frequently, until translucent, about 4 minutes.
  3. Add the butternut squash and cook, stirring often, until the squash is tender and beginning to caramelize at the edges, about 8 to 10 minutes.
  4. Add the apples and cook for 3 to 4 minutes, or until the apples soften.
  5. Season the squash mixture with with the thyme and cinnamon. Add salt and pepper, to taste. Stir in the chopped pecans and currants, and cook until the pecans are slightly golden and fragrant. Remove the mixture from heat.
  6. Stir the squash mixture into the cooked rice and season, to taste, with salt and pepper.
  7. Serve warm or at room temperature.

Key Pantry Ingredients: Autumn Wild Rice Pilaf

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Winter One-Pot Lentils and Rice (Pressure Cooker / Instant Pot, Gluten-free, Vegan Recipe)

Honey Nut Rice Dressing (optionally vegan, gluten-free & allergy-friendly)

Honey Nut Dressing

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I made this and it is divine. I didn’t have a cinnamon stick so I just used 1/2 tsp cinnamon. I roasted the squash, apple (red flesh from the farmer’s market), and onion (Walla Walla) together in the oven while the rice cooked. I didn’t have currants so I took about 3/4 cup fresh cranberries, about 1 T sugar and some water and reduced it on the stove until sticky and sweet. Mixed it all together and topped with more chopped pecans for aesthetic value. It looks gorgeous – would totally serve this if I were trying to impress someone – and tastes even better than it looks. All the satisfying fall flavor of a warm apple pie, but savory and hearty.

    This recipe is a real winner. Thank you!

    Picture of mine: https://www.instagram.com/p/BpcZ_pRBGcW/?taken-by=steinbaklava

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