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Wild Rice Pilaf With Butternut Squash, Cranberries And Pecans
WHAT WOULD CATHY EAT20Ingredients
80Minutes
340Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 butternut squash (medium, peeled, seeded and cut into small cubes)
- 2 cups wild rice (rinsed)
- 6 cups vegetable stock (or half water, half stock)
- 1 onion (medium, chopped)
- 2 cloves garlic (minced)
- 1 cup dried cranberries
- 1/4 cup warm water
- 2 Tbsp. red wine vinegar
- 3/4 cup toasted pecans (chopped)
- 3 Tbsp. Italian parsley (chopped)
- 1/4 cup extra virgin olive oil
- 1 lemon
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cardamom (optional but good!)
- 1/4 tsp. canela
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup orange juice (freshly squeezed)
- 1 Tbsp. fresh ginger (minced)
- salt
- pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium810mg34% |
| Potassium510mg15% |
| Protein8g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A130% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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