Gluten-free and Vegan, this cozy and nourishing side dish is as perfect for a holiday as it is for every day!
Baked Wild Rice with Veggies
Simple, Savory & Hearty but not heavy!
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.
The details….Spiced and roasted butternut squash, sautéed mushrooms and wild rice all baked together and then tossed with fresh parsley and salted cashews.
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.
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!
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
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
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!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...