f you are looking for a side dish that is sure to be a crowd pleaser. Make this butternut squash wild rice pilaf. It’s loaded with all the holiday flavors and super easy to make.
Butternut Squash Wild Rice Pilaf: Wild Rice Pilaf: 1 cup organic wild rice 2 cups Chicken bone broth (substitute vegetable broth or water) 1 Tbsp ghee or any oil you like 1 celery stalk diced 1 carrot diced 1/2 cup diced yellow onion 2 Tbsp diced fresh sage 1 Tbsp diced fresh rosemary 1/4 cup fresh cilantro chopped (can substitute parsley) 1/3 cup slivered almond 1/3 cup dried cranberries
Roasted Butternut squash: 16 oz peeled and diced butternut squash Avocado oil spray 1/4 tsp cinnamon 1 Tbsp maple syrup 1/4 tsp salt
Citrus Dressing: 1/4 cup olive oil Juice of 1/2 orange Zest of 1/2 orange 3 garlic cloves minced 1 1/2 Tbsp apple cider vinegar 1 Tbsp spicy brown mustard 1 Tbsp maple syrup Salt and pepper to taste
Instructions: 1. Rinse and drain your wild rice, add to a pot, along with 2 cups chicken bone broth, and cook according to package 2. To a baking sheet, add your chopped butternut squash, spray with avocado oil, maple syrup, sprinkle cinnamon, salt, and mix. Bake on 400 F for 20-25 minutes and let cool once done 3. In a pan heat your ghee or oil and sauté your onions, celery, carrots for about 5-8 minutes, stirring throughout. Add in diced fresh sage, rosemary, and sauté for another couple minutes, and let cool once done 4. To a large bowl, add your cooked rice, roasted butternut squash, sautéed veggies, slivered almond, dried cranberries, fresh cilantro 5. Whisk all the ingredients for the dressing and pour desired amount all over the rice, and mix 6. Serve warm or cold . . #holidaydinner#holidaysides#sidedishes#thanksgivingsides#sidedish#sidedishrecipes#wildrice#roastedbutternutsquash#holidayrecipes#thanksgivingfood#christmasfood#ricerecipes
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