Baked Wild Rice with Veggies
Prep time
Cook time
Total time
Gluten-free and Vegan, this Baked Wild Rice dish is nourishing, tasty and hearty but not heavy. With just 5 main ingredients, it's super easy to make and it's not overly flavored making it a perfect accompaniment to other dishes. And it makes a large quantity so it's perfect as a holiday side dish, meal prep idea or just feeding a crowd. NOTE: The original recipe did not include butternut squash and is equally delicious!
Author: Healthy Gluten-Free Family
Recipe type: Side dish, Veggies, Holiday Dish, Fall
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 8 servings
Ingredients
- 2 cups wild rice, rinsed
- 1 teaspoon salt
- 1 1 lb carton cubed squash or approximately 3-4 cups
- 1-2 tablespoons Olive Oil (for squash)
- 1 teaspoon cumin (for squash)
- 1 teaspoon smoked paprika (for squash)
- 3-4 tablespoons Olive Oil (for mushrooms)
- 1 12 oz package mushrooms, sliced, approximately 3 cups
- ½ cup fresh parsley, chopped
- ½ cup salted cashews, whole or chopped
Instructions
Roast Squash
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix 1-2 tablespoons olive oil, cumin and paprika. Add cubed squash and toss to coat.
- Place squash on parchment paper in a single layer and bake for 35-40 minutes or until tender and a little crispy around the edges.
- Reduce oven temperature to 350 degrees after removing squash.
While Squash Roasts, cook Rice
- Bring a large pot of salted water (1 teaspoon) to a boil. Add rice and cook for 30 minutes, until firm, not mushy. Drain and set aside.
While Squash and Rice cook, Saute Mushrooms
- In a medium saute pan, heat 3-4 tablespoons olive oil until shimmering not burning. Add mushrooms and saute 10-15 minutes or until soft and tender. Set aside in the saute pan, you will want to add the mushrooms along with the oil to the rice.
Toss together and bake
- Preheat oven to 350 if not already there.
- In a large baking dish add cooked rice, sautéed mushrooms with the extra olive oil in the pan and roasted squash. Toss together and bake 20 minutes.
- Remove from oven and stir in cashews and parsley.
- Serve and enjoy!
Loved this so much. Thanks for the recipe.x
Thank you! So glad you love it too!