Cabbagetown Wild Rice Pilaf


2 tbsp olive oil
1 cup chopped onion
½ cup chopped peeled carrot
1 tbsp minced peeled ginger
1 tbsp hot sauce (we like Cholula brand)
1 tsp ground cumin
3 garlic cloves, minced
3 cups peeled seeded butternut squash (cut in 1/2 inch cubes)
1 cup wild rice
1 cup long-grain brown rice
1 apple, peeled, cored, diced
1 tsp ground cinnamon
3 ¾ cups vegetable stock
½ cup dried cranberries
½ cup chopped walnuts or almonds for garnish


Heat oil in a large saucepan over medium heat. Add onion and carrot and sauté 5 to 7 minutes. Stir in ginger, hot sauce, cumin, and garlic and cook for another 2 minutes, stirring occasionally. Then add squash, both kinds of rice and the diced apple and mix well.

Now add the stock and bring to a boil. Reduce heat to medium-low, cover and simmer for about 50 minutes, until rice is tender. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Garnish with nuts.


  1. this looks amazing, I am going to make it tonight. Do you think it would ruin it to put chick peas in it?

    1. Chick Peas are always a good idea! Let us know how it went.

  2. actually, against my nature I made it as the recipe says and it was amazing! I am going to share this and make it for people. The mix of flavours is great. I enjoyed meeting you all at the Vegup event last night. I sat at your table with my friend Helene.

  3. Good to hear. Nice meeting you, too!


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