Baked Wild Rice with Veggies

Savory and hearty, but not heavy, this simple gluten-free and vegan side dish pairs with so many other dishes, making it equally perfect for everyday or for a holiday!

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com
Baked Wild Rice with Veggies

Easy Recipe for a Colorful, Cozy, and Delicious Gluten-Free Side Dish!

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New! I‘ve added a cooking video to this page so you can see how easy it is to make this naturally gluten-free Baked Wild Rice and Veggies!

As with all our recipes, there is a printable recipe at the bottom of the page with exact measurements and directions.

It’s a simple, savory side dish that pairs with so many other dishes!

Enjoy!

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

Original post..

Whether you are looking for a fresh tasting and lighter holiday side dish or just a new dish to get you through the week, this is for you.

This dish is simple (just 5 main ingredients), savory and hearty but not heavy.

Spiced and roasted butternut squash, sautéed mushrooms and wild rice all baked together and then tossed with fresh parsley and salted cashews.

A perfect complement to so many dishes!

It’s fresh tasting and delicious without being overly flavored— which makes is a perfect accompaniment to so many other dishes and a nice contrast to all the other rich foods we often find ourselves eating this time of year.

All you need is:

butternut squash

mushrooms

wild rice

salted cashews

parsley

and a few spices.

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.comStep by Step How to Make Baked Wild Rice with Veggies

The dish comes together quickly, and all at the same time!

First you cook the rice in a large pot of water and while the rice cooks, you roast the butternut squash.

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

While the rice cooks and squash is in the oven, you saute the mushrooms.

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

Then all you do is mix the cooked rice, roasted squash and sauteed mushrooms together in a large baking dish and bake for 20 minutes!

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

When it’s out of the oven, you toss with salted cashews and fresh parsley.

That’s it!

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

Recipe adapted from my mother’s friend, the original recipe did not include butternut squash and is equally delicious if you love mushrooms like we do!

Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

I just happen to like the additional pop of color with the squash as well.

It’s pretty and festive!

Hope you love it as much as we do!

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Baked Wild Rice with Veggies gluten free #glutenfreerecipes www.healthygffamily.com

Scroll down for recipe and leave a comment if you try.

Recipe

 

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4.73 from 11 votes

Baked Wild Rice with Veggies

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish, Fall, Veggies, Holiday Dish
Cuisine: Gluten-Free, Vegetarian, Vegan
Keyword: baked wild rice with vegetables, gluten-free baked wild rice, healthy gluten-free side dish, easy gluten-free holiday side dish, easy gluten-free side dish
Servings: 8 servings
Author: Healthy Gluten-free Family

Ingredients

  • 2 cups wild rice rinsed (I used a gluten -free wild rice blend from Lundberg)
  • 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
  • 1/2 cup fresh parsley chopped
  • 1/2 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!
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14 thoughts on “Baked Wild Rice with Veggies

  1. This looks so delicious!! I’m absolutely going to try it for Thanksgiving! I’m not a fan of Cumin these days at all do you think it would still be tasty if I leave it out?

  2. 5 stars
    I already tried it many times
    It’s just simple and delicious ? Friends and family love it
    It’s a great dish vegetables rice spices… all good … ?
    Thanks so much for all those great recipes! ?

  3. 5 stars
    This dish is absolutely delicious! I love how simple and affordable it is…probably one my favorites of yours I’ve tried! This will be my first Thanksgiving after being diagnosed with celiac and I’m so grateful to have found your blog with so many recipes that I can use for the holidays this year.

  4. 5 stars
    So I didn’t have a lot of these ingredients but you gave me a recipe to springboard off of that my kids LOVED and asked me to make again. Sautéed onions, mushrooms, garlic and added broccoli and cooked wild rice. Sautéed in butter. I bought parsley but found this to be perfect as-is. Thank you!

    1. Great question! I haven’t done it but should be entirely fine! To make sure it warms well, I would bring to room temperature (or close to!) and plan to cook it a bit longer (maybe 30-40 minutes), perhaps covering with foil for part of the time. Hope you love it!

  5. Would this taste good cold? Like if I made it the day before, put it in the fridge overnight and then brought it to thanksgiving? Since we’re not hosting thanksgiving, I don’t think there will be any oven room for any extra dishes…
    Thanks!

    1. It would taste fine at room temperature but it wouldn’t be my first choice cold for Thanksgiving… If there would be a way to heat it up even a little bit before serving (so that it didn’t take up last minute oven space but was warm, then came to room temperature) or even pop it in the oven when the turkey comes out (it needs to rest and be cut), then I would make it. If you want a cold rice salad, I would try our Wild Rice Salad with cranberries & pecans.

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