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Fall Wild Rice Pilaf

Fall Wild Rice Pilaf
Fall Wild Rice Pilaf
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Serving: 4-5
Print

Fall into fall with this eye-popping recipe! This Fall Wild Rice Pilaf is a gluten-free nutritious grain bowl featuring U.S.-grown Wild Rice and comes to us from our friend Maggie Michalczyk of Once Upon a Pumpkin in partnership with USA Rice.

Ingredients

  • 1 cup U.S.-grown Wild Rice
  • 1 Delicata Squash, seeded and cut into half moons
  • 1 cup Cauliflower Florets
  • 1 cup Butternut Squash, cubed
  • 2 tbsp Avocado Oil
  • Salt and Pepper
  • 2 1/2 cup Lacinato Kale, de-stemmed
  • 1 cup Chickpeas, rinsed and drained
  • 2 Medium Apple, chopped
  • 1/4 cup Pumpkin Seeds
  • 1/2 cup Shredded Parmesan
  • Pumpkin Vinaigrette
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Pumpkin Puree
  • 1 tsp Dijon Mustard
  • 1/4 cup Extra-virgin Olive Oil
  • Salt (to taste)
  • Pepper (to taste)
  • Red Pepper Flakes (to taste)

Instructions

  1. Preheat the oven to 400 degrees.
  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.
  3. In the meantime, cook the wild rice according to package directions on the stove or in a rice cooker.
  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.
  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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