Harvest Pumpkin–Wild Rice with Roasted Vegetables
This hearty, seasonal side dish features wild rice simmered in a creamy, savory pumpkin-infused broth. The rice is then gently folded with oven-roasted cauliflower and zucchini and finished with Parmesan cheese for a cozy, comforting flavor.
Ingredients
For the Rice
- 8 ounces wild rice
- 3 cups chicken broth
- 1/2 cup pumpkin puree
- 1 teaspoon honey
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1/4 teaspoon salt plus more for vegetables
For the Vegetables
- 2 cups cauliflower florets sliced (about 1/2 small head)
- 1 medium zucchini cut into 3/4-inch quarters
- 5 tablespoons olive oil divided
- 1 cup onion diced (about 1 medium)
Finish the dish
- 1/2 cup Parmesan cheese
- grated black pepper to taste
Instructions
- Heat oven to 425°F (215°C).
- In a large saucepan, bring 3 cups chicken broth to a boil.
- Add wild rice, pumpkin purée, honey, a tiny sprinkle of cinnamon and nutmeg, and 1/4 tsp salt. Stir, cover, and simmer about 1 hour, stirring occasionally.
- In a medium mixing bowl, toss cauliflower florets and zucchini with 3 Tbsp olive oil, a generous pinch of salt, and pepper until coated.
- Spread cauliflower and zucchini on a foil-lined baking sheet, flat/sliced side down. Roast 20 -30 minutes until cauliflower is starting to get brown edges and zucchini is soft.
- Transfer to a large mixing bowl.
- Add remaining 1 Tbsp olive oil to the pan. Sauté diced onion 5-7 minutes until lightly browned. Transfer to the bowl with zucchini and cauliflower.
- When rice is finished, stir in Parmesan until creamy.
- Gently fold cooked vegetables into the rice. Sprinkle with fresh pepper and serve.
Notes
This dish pairs nicely with Roasted Salmon with Pumpkin–Miso Maple Glaze.