Northwest-Inspired Rice Pilaf

Stuffing is usually a staple at the Thanksgiving table but we wanted to find a substitute for a healthier alternative. The following recipes is a combination of recipes brought to you by: Spoon and Saucer

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Northwest-Inspired Rice Pilaf

  • 8 cups Bob’s Red Mill Country Rice (cooked in homemade chicken stock (or commercial low sodium stock))
  • Extra-virgin olive oil
  • 4 cups large dice butternut squash
  • ½ cup celery (large dice)
  • 1 cup carrots (large dice)
  • 1 large sweet onion (large dice)
  • 1 pound mixed mushrooms (stemmed and sliced thickly)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (chopped or 1 teaspoon dried)
  • ½ cup flat-leaf parsley (chopped)
  • 1 teaspoon chopped fresh sage (chopped (or 1 teaspoon dried))
  • ½ cup toasted hazelnuts (chopped)
  • ½ cup dried cranberries
  • Salt and pepper to taste (three large pinches of salt should do it)
  1. Cook rice according to directions. Once cool, put rice in large bowl, and drizzle with olive oil to keep it from clumping.
  2. Drizzle butternut squash with olive oil, toss to coat and spread onto baking sheet, roast at 450F for 30 min (stir halfway through), remove and let cool.
  3. Drizzle mushrooms, celery & onion with olive oil, toss to coat, spread onto baking sheet, and roast at 475F for 20 min (stir halfway through), remove and let cool slightly.
  4. While vegetables are roasting, add herbs and salt and pepper to rice and mix well.
  5. Once cool enough to handle, add all ingredients to large bowl, mix well, pour into oiled casserole dish.
  6. Cover in foil, and bake at 350F for 20-30 minutes until heated through.

Adapted from Spoon and Saucer