Wild Rice and Spiced Pumpkin

Name: Easy Healthy Thanksgiving Side Dish Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup wild rice; 1/2 cup diced onion; 2 Tablespoons finely chopped sage; 1 teaspoon lemon zest; 1 3/4 cups water; 1/3 cup cranberries; 3 cups of 1/2 inch cubes of pumpkin; 1/4 cup maple syrup; 2 teaspoons garlic powder; 1/4 teaspoon pepper; 1 teaspoon finely chopped sage; Chopped pecans

by Ann - Can’t Beet Plants

6 Servings

1 hr 10 min

Pumpkins are everywhere right now, so this is the perfect time to use them in a variety of dishes.

This dish makes the perfect side for Thanksgiving or anytime really. It is a pumpkin lovers delight!

The wild rice makes a nice fall change from white or brown and is hearty enough to stand up to the pumpkin and all the fall spices.

Cranberries and pecans add another layer to yummyness to this side dish, but feel free to toss in some pumpkin seeds as well.

You can make this the star of the show with the addition of a protein and leftovers are always great!

I use a pumpkin pie pumpkin which has just the right amount for this dish once you peel it and chop it.

Don’t like pecans? Try walnuts or pumpkin seeds instead.

Sprinkle additional sage on top for decoration. You might want to fry it first in a bit of oil to make it crunchy and give it another dimension of flavor.

Wild Rice and Spiced Pumpkin

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Recipe details

Yield 6 Servings
Time spent: Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min

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Instructions

Preheat the oven to 400
Sauté the onions in a bit of oil over medium low heat till soft (about 5 minutes). Do not let them brown. Add the 2 Tablespoons of sage, lemon zest, water and rice and bring to a boil. Cover the pot and turn the heat down to simmer. Allow the rice to cook about 45-50 minutes till the water is absorbed and the rice is tender.
Meanwhile, cut the rind off of the pumpkin, scoop out the seeds and cut the pumpkin into 1/2 inch pieces.
Combine the maple syrup, garlic powder, pepper and 1 teaspoon of finely chopped sage in a medium bowl. Whisk. Add the pumpkin and toss well to combine and coat.
Put the pumpkin on a lined baking sheet and roast 15-20 minutes till just tender. Do not let it get mushy.
When the rice is done, add the cranberries and pumpkin and stir gently to combine. Put the rice into a serving bowl and top with some chopped pecans.

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Wild Rice and Spiced Pumpkin

Wild Rice and Spiced Pumpkin

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