Spiced Wild Rice Pilaf with Butternut Squash
and Dried Cranberries

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Wild Rice Pilaf with Butternut Squash and Dried Cranberries

Sun-Maid has provided a fall recipe that can be enjoyed with family at home or brought to any upcoming holiday events.

Makes 8 Servings

  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 Tablespoon minced fresh ginger
  • 1 Tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • 3 cups 3/4-inch cubes, peeled butternut squash (about 1 lb)
  • 1 cup wild rice
  • 1 cup long-grain brown rice
  • 1 sweet apple, peeled, cored, diced
  • 1 cinnamon stick
  • 3-3/4 cups chicken broth                                              (use vegetable broth to make this vegan)
  • 1 cup Sun-Maid
Notes: This delicious and healthy vegan side dish recipe (when used with vegetable broth) is perfect for any holiday meal.
Cooking Instructions:

Heat oil, onion and carrot in a deep skillet or saucepan with lid. Cook and stir over medium heat 5 minutes or until softened.
Add ginger, curry powder, cumin and garlic; cook and stir for 1 minute.
Add squash, rices, apple, cinnamon stick and broth. Bring to a boil; cover, reduce heat and simmer until rices are tender, about 45 minutes.
Remove from heat. Add cranberries. Let stand 10 minutes. Season to taste with salt and pepper. (Can be prepared up to 2 hours ahead and held uncovered at room temperature. To serve, cover lightly and reheat in microwave.)

Nutrition facts per serving: Calories 300; Protein 6g; Fat 5g (Sat. Fat 0.5g); Carbohydrate 57g; Dietary Fiber 5g; Cholesterol 5mg; Sodium 460mg

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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.