RICE PILAF BOX RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat to 425°F.
• Place the wild rice in a fine-mesh strainer and rinse well under cold running water. Transfer to a large pot and add the water and 1/2 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cover and simmer until the rice is chewy and some of the grains have burst open, 40 to 45 minutes. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender. Meanwhile, roast the squash.
• Place the squash on a rimmed baking sheet. Drizzle with the oil and season with pepper and the remaining 1/2 teaspoon salt; toss to combine. Spread into a single layer. Roast, stirring occasionally, until the squash is tender and beginning to brown, 25 to 30 minutes.
• When the rice is done, pour it into a strainer to drain off any remaining liquid. Place the cranberries in a small bowl and cover with hot water. Set aside for 5 minutes to plump; drain.
• Return the saucepan used to cook the rice to the stove and melt the butter over medium heat. Add the shallot and thyme and sauté until soft and translucent, about 2 minutes. Remove from heat and stir in the rice. Gently fold in the squash, cranberries, pecans, and parsley. Taste and season with more salt as needed. Serve hot, warm, or at room temperature.

Steps:

• Arrange a rack in the middle of the oven and heat to 425°F.
• Place the wild rice in a fine-mesh strainer and rinse well under cold running water. Transfer to a large pot and add the water and 1/2 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cover and simmer until the rice is chewy and some of the grains have burst open, 40 to 45 minutes. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender. Meanwhile, roast the squash.
• Place the squash on a rimmed baking sheet. Drizzle with the oil and season with pepper and the remaining 1/2 teaspoon salt; toss to combine. Spread into a single layer. Roast, stirring occasionally, until the squash is tender and beginning to brown, 25 to 30 minutes.
• When the rice is done, pour it into a strainer to drain off any remaining liquid. Place the cranberries in a small bowl and cover with hot water. Set aside for 5 minutes to plump; drain.
• Return the saucepan used to cook the rice to the stove and melt the butter over medium heat. Add the shallot and thyme and sauté until soft and translucent, about 2 minutes. Remove from heat and stir in the rice. Gently fold in the squash, cranberries, pecans, and parsley. Taste and season with more salt as needed. Serve hot, warm, or at room temperature.