recipe reviews for:

Wild Rice and Squash Pilaf

“AS A graduate student, I'm always looking for fast, nutritious dishes that cost next to nothing to fix and have a minimum of cleanup. The pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey 'dressed for the holidays'. -Erica Ollmann, San Diego, California”

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Reviewed: Nov. 25, 2011

I made this hearty side dish for the Thanksgiving meal so that my vegetarian daughter would have something fun to eat, but all the carnivores loved it, too! I used one of those dark green Japanese pumpkins for the squash, and its earthy flavor and texture worked really well with the wild rice. My little box of wild rice only came to two cups, so I used a cup of brown rice to supplement. This makes a lovely and tasty harvest-season side dish, and I will definitely make it again.

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WOODY1229

Reviewed: May 3, 2011

Used a unique wild-rice blend I found in my market, increased the vegetables, especially crimini mushrooms. Other than that, I followed the recipe as shown...and LOVED it! What a great side for just about any meat, or could even be the main attraction!

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Reviewer:

Brian

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Tacoma, Washington, USA

Reviewed: Dec. 16, 2010

I made this for a crowd of 30, it was really tasty. I did find it a bit bland so added more savoury and soy sauce. I had forgotten how much I liked savoury, I will have to find other ways to use it - cornmeal muffins or cheese biscuits? The leftover pilaf went into Chicken Wild Rice Soup I that I found on this site. I'm at a potluck on Saturday, so will use this recipe with leftover Kabocha squash and add the dried cranberries. Sounds like a great idea - mmmm, savoury & cranberries.

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Reviewer:

SilverFaerie

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Oct. 3, 2010

This is ok. I had to add extra soy sauce and after everything was done it was still kind of bland so I sprinkled a little garlic salt over the top. I think I would add more garlic, more soy and broth as well. It just seemed to lack some flavor. Otherwise it's a nice healthy, filling meal.

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mrsdohpaz

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jul. 12, 2010

I will have to try this again. I must've done something wrong. It didn't have much flavor.

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Reviewer:

Kelly

Cooking Level: Intermediate

Home Town: Germantown, Wisconsin, USA

Reviewed: Apr. 21, 2010

This recipe is awesome! I made it last night with trout and it complimented it perfectly. It is good enough to eat a bowl of it by itself though and still feel full. This is definitely going to be a staple in my house from now on! Next time i'm going to try it with cranberries. Yum!

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

Reviewed: Oct. 21, 2009

Delicious pilaf. Worked well as a main dish. I didn't change a thing, besides omitting the almonds. This was a really tasty, different dish that I would certainly make again. If making it again as a main meal, I'd add more squash, peppers, and mushrooms to make it a little more hearty. By the way, a small delicata squash was exactly 1 1/2 cups and was not hard to peel!

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Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 26, 2008

The complex taste of this recipe was really good. I used two things I'd never used before - kabocha squash (a winter squash) and wild rice. I made it exactly as the recipe said with the exception of not using savory which I did not have. Instead, I substituted 1/2 tsp. thyme and 1/4 tsp sage. I think this is a wonderful vegetable dish although it takes a bit of time to prepare. I think the time is well worth the wait. My daughter disliked this recipe because she doesn't like wild rice; my husband called this pilaf "interesting". I, however, loved it!

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Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Dec. 25, 2008

Great, easy recipe. I did use a package of mixed wild rices, about 1/2 of a large acorn squash and I did not have soy sauce so I substituted 2 tsp worchestersire sauce. Will definitely make again.

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Michele R.

Cooking Level: Intermediate

Reviewed: Mar. 28, 2008

I really did not like this recipe. I used butternut squash and omitted the mushrooms (i didn't have any on hand) and the almonds (my husband doesn't like nuts in his food). I also added all ingredients in with the rice since it wasn't already cooked and let it cook together. What I didn't like about this was the taste of the squash with the other ingredients. I missed the sweet flavor that I normally enjoy with butternut. Maybe another kind of squash would have worked better..but i just felt like something was missing (besides the almonds and mushrooms..hehe)..

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