Thanksgiving Wild Rice Pilaf Recipe • Veggie Society from veggiesociety.com
Description
Thanksgiving is a time to be thankful for all that we have and to spend time with loved ones. One of the most important aspects of Thanksgiving is the food. While turkey is the star of the show, side dishes are equally important. Rice is a versatile ingredient that can be used in many different ways to create delicious dishes that will complement your Thanksgiving meal. In this article, we will share some of our favorite Thanksgiving rice recipes.
Prep Time and Cook Time
The prep time and cook time for each recipe will vary, but most of these recipes can be made in under an hour.
Ingredients
The ingredients for each recipe are listed below. Please note that these ingredients are for a serving size of 4-6 people.
Wild Rice with Mushrooms
-1 cup wild rice -2 cups water -1/2 tsp salt -2 tbsp butter -1 onion, diced -1 garlic clove, minced -1 cup sliced mushrooms -1/4 cup chopped fresh parsley
Butternut Squash and Brown Rice Casserole
-3 cups cooked brown rice -1 butternut squash, peeled and diced -1 onion, diced -2 garlic cloves, minced -1 tbsp olive oil -1/2 tsp salt -1/4 tsp black pepper -1/4 cup chopped fresh parsley
Apple and Cranberry Rice Salad
-2 cups cooked white rice -1/2 cup dried cranberries -1/2 cup chopped apple -1/4 cup chopped pecans -1/4 cup chopped fresh parsley -2 tbsp apple cider vinegar -2 tbsp olive oil -1/2 tsp salt -1/4 tsp black pepper
Equipment
The equipment needed for each recipe is minimal and includes a pot for cooking the rice, a cutting board, and a knife.
Method
Wild Rice with Mushrooms
1. Rinse the wild rice in cold water and drain. 2. In a pot, add the wild rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 45-50 minutes or until the rice is tender. 3. In a pan, melt the butter over medium heat. Add the onion and garlic and sauté until softened. 4. Add the mushrooms and sauté until they are tender. 5. Add the cooked rice to the pan and mix well. 6. Stir in the parsley and serve.
Butternut Squash and Brown Rice Casserole
1. Preheat the oven to 375°F. 2. In a pot, cook the brown rice according to the package instructions. 3. In a pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened. 4. Add the butternut squash and sauté until it is tender. 5. Add the cooked rice to the pan and mix well. 6. Transfer the mixture to a casserole dish and bake for 20-25 minutes or until heated through. 7. Sprinkle with parsley and serve.
Apple and Cranberry Rice Salad
1. In a large bowl, combine the cooked rice, cranberries, apple, pecans, and parsley. 2. In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and black pepper. 3. Pour the dressing over the rice mixture and toss to coat. 4. Serve chilled.
Notes
These recipes can be easily doubled or tripled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
The nutrition information for each recipe is listed below. Please note that these values are approximate and may vary based on the specific ingredients used.
-For added flavor, use chicken or vegetable broth instead of water to cook the rice. -Feel free to substitute any type of rice for the wild or brown rice used in these recipes. -Add some extra crunch to the apple and cranberry rice salad by using toasted pecans instead of regular pecans. -Leftover butternut squash and brown rice casserole can be reheated in the oven or microwave.
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