Wild Rice, Butternut Squash, and Kale Pilaf
Make Wild Rice, Butternut Squash, and Kale Pilaf, an American dinner recipe with Wild rice blend, Vegetable broth, Butternut squash. It has about 45 min, about 320 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Wild Rice, Butternut Squash, and Kale Pilaf is an American dinner recipe that takes about 45 min, makes 8 servings, has about 320 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonWild Rice, Butternut Squash, and Kale Pilaf ingredients
- 1.5 cups Wild rice blend
- 4 cups Vegetable broth
- 3 cups Butternut squash
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 2 cloves Garlic
- 1 tbsp Fresh thyme
- 1 tsp Fresh sage
- 4 cups Kale
- 0.5 cup Dried cranberries
- 0.25 cup Toasted slivered almonds or pepitas
- to taste Salt and black pepper
How to make Wild Rice, Butternut Squash, and Kale Pilaf
- Preheat oven to 400°F (200°C). Toss 3 cups of diced butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through. Set aside.
- Rinse 1.5 cups of wild rice blend thoroughly under cold water. In a large saucepan, combine the rinsed wild rice with 4 cups of low-sodium vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and most of the liquid is absorbed.
- While the rice cooks, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in 2 minced garlic cloves, 1 tablespoon chopped fresh thyme, and 1 teaspoon chopped fresh sage. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Once the wild rice is cooked, drain any excess liquid if necessary, then add it to the skillet with the sautéed aromatics. Stir gently to combine.
- Add 4 cups of chopped kale to the skillet, stirring until it wilts down, which will take about 3-5 minutes. Fold in the roasted butternut squash and 1/2 cup dried cranberries.
- Season the pilaf generously with salt and black pepper to taste. Continue to cook for another 2-3 minutes to allow the flavors to meld and for the kale to become tender-crisp.
- Transfer the pilaf to a serving dish. Garnish with 1/4 cup toasted slivered almonds or pepitas just before serving.
Wild Rice, Butternut Squash, and Kale Pilaf FAQ
How do I make Wild Rice, Butternut Squash, and Kale Pilaf?
Make Wild Rice, Butternut Squash, and Kale Pilaf by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Wild Rice, Butternut Squash, and Kale Pilaf?
The main ingredients include Wild rice blend, Vegetable broth, Butternut squash, Olive oil, Yellow onion. The full ingredient list is included on this page.
How long does Wild Rice, Butternut Squash, and Kale Pilaf take?
This recipe takes about 45 min, depending on prep speed and kitchen equipment.
How many calories are in Wild Rice, Butternut Squash, and Kale Pilaf?
Recipe Genius estimates about 320 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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