Vegan and Gluten Free Wild Rice with Roasted Vegetables in a white dish on a wooden table

Wild Rice with Roasted Vegetables

Wild Rice with Roasted Vegetables will probably be the easiest yet most colorful and tasty side dish you make for the holidays. The colors and veggies are just perfect for fall and winter. 9 ingredients. Roast and mix. Full of natural flavor. And it’s one of those great dishes that you can make the day before and can heat it back up right before serving.

Wild Rice with Roasted Vegetables is a perfect holiday side dish.

Wild rice, butternut squash, Brussels sprouts, salt, pepper, olive oil, vegetable broth, dried cranberries and your choice of balsamic vinegar or maple syrup. It’s that easy. This will be your new holiday go to dish!

Recipe Contributor – It’s All ABout Vegan

Vegan and Gluten Free Wild Rice with Roasted Vegetables in a white dish on a wooden table
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Wild Rice with Roasted Vegetables

Wild rice, butternut squash, Brussels sprouts, salt, pepper, olive oil, vegetable broth, dried cranberries and your choice of balsamic vinegar or maple syrup. It’s that easy. This will be your new holiday go to dish! Vegan and Gluten Free.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: Gluten Free, Holiday, Thanksgiving, Vegan
Servings: 10
Calories: 199kcal

Ingredients

  • 14 ounce bag butternut squash, cubed, washed, ready for use.
  • 14 ounce bag Brussels sprouts, trimmed, and ready for use.
  • 2 cups uncooked wild rice, gluten free if following a gf diet (most are naturally gluten free but check the package if following a gf diet)
  • 3.5 cups reduced sodium vegetable broth, gluten free if following a gf diet
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup dried cranberries
  • 2 tbsp balsamic vinegar or maple syrup

Instructions

  • Preheat oven to 400 degrees.
  • Bring the 3.5 cups of vegetable broth to a boil, pour in wild rice, cover and simmer for 45 minutes. Take off heat, keeping lid on, and let rice steam for 10 more minutes. Take off lid and fluff with fork. If package directions tell you to use more vegetable broth than 3.5 cups per 2 cups uncooked rice, then follow their directions.
  • While rice is cooking, cut Brussels sprouts in half lengthwise and place on a foil lined baking pan, drizzle with about a tablespoon of olive oil, mix all around with your hands to be sure and coat every sprout with oil, then sprinkle with salt and pepper, and roast for 20 to 25 minutes until sprouts are charred but not burnt. You will have to flip them over several times while cooking. Set aside when done.
  • Once the rice is done cooking, pour into large serving dish, toss gently with sprouts and squash. Add a few dashes of balsamic vinegar (or a few dashes of pure maple syrup if you prefer it more) and toss. Top with dried cranberries and serve immediately.
  • Enjoy!

Notes

  • Serves 8 to 12
  • Great recipe to make a day or two ahead. Simply roast veggies and store in separate containers in the refrigerator. Cook and store rice in a separate container. Prior to serving, reheat vegetables for a few minutes in the oven, rice on the stove. When all are hot, follow instructions above and serve.
  • Keeps for a week or so in the refrigerator.
  • Does not freeze.
  • Nutritional information was calculated using balsamic vinegar instead of maple syrup. 

Nutrition

Calories: 199kcal | Carbohydrates: 38g | Protein: 6g | Fat: 3g | Sodium: 460mg | Potassium: 434mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4700IU | Vitamin C: 42.1mg | Calcium: 42mg | Iron: 1.5mg

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