Roasted Butternut and Cranberry Pilaf

Enjoy this light lemon flavoured pilaf as a side dish for meat or fish.

Serves: 6

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 butternut, peeled and cut into small cubes
1 small onion, chopped
1 tbsp. olive oil
1 cup wild rice mix or quinoa
2 cups water or vegetable broth
1/2 cup dried cranberries
1/3 cup chopped pecans, toasted
1/4 cup shelled pumpkin seeds, toasted
1/2 lemon, zest and juice
1/4 cup chopped fresh parsley
salt and pepper

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper. Toss butternut pieces and onion in oil, salt and pepper, and transfer to baking sheet. Bake for 25 minutes, stirring occasionally until butternut is tender.
2. Cook rice or quinoa in a large pot, as directed on package. When ready, fluff with a fork.
3. Add cranberries, pecans, pumpkin seeds, roasted butternut, parsley, lemon zest and juice to the pot with the rice. Toss to combine.
4. Taste and adjust seasoning if necessary. Serve warm or at room temperature.

Lightly adapted from canadiangardening.com