Home Recipes Fall Wild Rice Pilaf

Fall Wild Rice Pilaf

Fall into fall with this eye-catching recipe! This Fall Wild Rice Pilaf is a gluten-free nutritious grain bowl featuring U.S.-grown Wild Rice, and it makes a wonderful side dish. It’s a sure hit for more than just the holidays.

Featuring U.S. Rice

Ingredients

220 g	U.S.-grown wild rice
1	delicata squash, seeded and cut into half moons
220 g	cauliflower florets
220 g	butternut squash, cubed
2 tbsps	avocado oil
	Salt and pepper
700 g	lacinato kale, de-stemmed
220 g	chickpeas, rinsed and drained
2	medium apple, chopped
50 g	pumpkin seeds
120 g	shredded parmesan
	Pumpkin vinaigrette
2 tbsps	apple cider vinegar
2 tbsps	pumpkin puree
1 tsp	dijon mustard
60 ml	extra-virgin olive oil
	Salt (to taste)
	Pepper (to taste)
	Red pepper flakes (to taste)

Step 1
Preheat the oven to 200°C.
Step 2
Toss the delicata squash, cauliflower, and butternut squash with the avocado oil and salt and pepper. Roast for about 15-20 minutes, tossing halfway through.
Step 3
In the meantime, cook the wild rice according to package directions on the stove or in a rice cooker.
Step 4
Prepare the apples, chickpeas and kale. Slightly massaging the kale with a little bit of oil so that it softens. Next, prepare the pumpkin vinaigrette by whisking all of the ingredients together in a small bowl.
Step 5
Once the rice has cooked and the veggies have roasted, toss everything together, topping with pumpkin seeds and parmesan cheese last followed by the vinaigrette and enjoy!

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Breakfast, Lunch, Sides, Vegetarian or Vegan

Fall Wild Rice Pilaf

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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