Roasted Pumpkin Pilaf

Roasted Pumpkin Pilaf

I hosted my wine club last week and wanted to be sure

to have some gluten free options. I’m a little tired of

quinoa at the moment so I went ahead and tried this

pilaf dish. I also learned recently that wild rice is not a

grain, it is actually a seed! It is full of B vitamins and has

more protein than brown rice so opt for that if you can

find it, otherwise brown rice will do. Enjoy this flavorful dish!

Roasted Pumpkin Pilaf
Prep time
Cook time
Total time
Serves: 6-8
  • 2 cups peeled and cubed pumpkins (can use butternut squash, acorn or other squash in place of pumpkin)
  • 1 ½ cups peeled and cubed sweet potato
  • Olive oil
  • 1 cup of diced onion
  • ? cup of diced celery
  • 2 teaspoons minced garlic
  • 4 cups of low-sodium vegetable broth
  • 1 cup of wild or brown rice
  • 2 tsp of chopped sage
  • ½ tsp of ground black pepper
  • ¼ tsp of salt
  • 1 bay leaf and
  • 8 oz fresh cranberries
  • ¼ cup water
  1. Preheat oven to 400°.
  2. Arrange pumpkin and sweet potato in an even layer on a pan. Drizzle with olive oil. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed.
  4. Meanwhile, heat fresh cranberries in a saute pan with about ¼ cup water until they are tender.
  5. Remove everything from heat; discard bay leaf. Add pumpkin mixture and cranberries to rice; stir gently to combine. Salt and pepper to taste.

Photo Credit: Cooking Light

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