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.
This 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.
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 1 teaspoon kosher salt, plus additional to taste
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 cinnamon stick
- ¾ cup wild rice, rinsed
- 1 cup black rice, rinsed (can sub brown rice)
- 2 tablespoons extra-light olive oil or pecan oil
- ½ large sweet onion, diced
- 2 cups diced butternut squash
- 1 medium tart apple, peeled and diced
- Black pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ¾ cup chopped pecans
- ⅓ cup dried currants
- 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.
- 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.
- 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.
- Add the apples and cook for 3 to 4 minutes, or until the apples soften.
- 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.
- Stir the squash mixture into the cooked rice and season, to taste, with salt and pepper.
- Serve warm or at room temperature.
Key Pantry Ingredients: Autumn Wild Rice Pilaf
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
Glad you enjoyed it and thank you for sharing your modifications and photo too Tina!
I love warm rice dishes in the fall/winter – so comforting! This looks particularly delicious and festive with the butternut squash and pecans!
This looks like such a cozy dish. Perfect for the holiday table. And I love your photo!
This wild rice pilaf is a healthy side dish that’s perfect for the holiday menu! Love the different textures going on – looks delicious!