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!
- 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
- Preheat oven to 400°.
- 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.
- 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.
- Meanwhile, heat fresh cranberries in a saute pan with about ¼ cup water until they are tender.
- 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