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 (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
- 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!
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?
Great question Jennifer! It will taste great without the cumin, especially if you don’t like it! Maybe just season the squash with a little salt and paprika?
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! ?
So happy you love and your family and friends love it! Thank you!
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.
Wow! Thank you! SO happy you love it so much! And thank you! I’m glad our recipes are making your transition to gluten-free life easier this holiday season. Enjoy!
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!
Love how you adapted it and worked with what you had! Sounds delicious! Thanks for sharing!