Wild Rice Skillet

As the temps get cooler and the days get shorter, waking up in the dark and eating dinner when it’s dark out, fresh and light breakfasts are replaced with warm heartier ones and we crave comfort foods for dinner. This doesn’t mean they aren’t healthy. This healthy and delicious Wild Rice Skillet is great for breakfast or dinner.

I’m not sure why but we eat wild rice, and wild rice blends, more in the fall and winter months. I was reminded of this when we took a trip north recently to the headwaters of the Mississippi. We went to a nice little café, really it was it had nice in the name, and instantly I saw a wild rice skillet and it sounded so good. It hit the spot and reminded me of home cooked ones we made in the past. I went on the blog to see if I already had posted it and hadn’t but did post Sweet Potato Forbidden Black Rice Bowls about a year ago to the day, which sounds really good right now and I’ll be making again this week. Still thinking about it I had to make a twist on the one I was craving. Switching up wild rice for a wild rice blend that girls would like better in this kind of dish and added butternut squash from the garden and more vegetables. A healthy comforting dish that just hits the post.

While this would be a great way to start the day, and wild rice is great for breakfast (reminds me of my Berry Wild Rice Porridge) this skillet is more likely to make an appearance for dinner in our house. No not just because I’ve been stuck on making oatmeal, overnight oats, and yes caramelized bananas. Really it isn’t.

This Wild Rice Skillet is also a great option to prep ahead on busy nights, which is pretty much every night of the week again now here as we only have one night free. You can cook the rice, roast the squash, and cut the vegetables ahead of time and it comes together in less than 15 minutes. Simple and easy is where I’m at most nights and even more so when the hubby is traveling for work. I love spending time in the kitchen, especially cooking for my family, but sometimes I just don’t have time and I have to prep a few things to get through a couple days with only minimal time. I know some are thinking but hey you make sourdough from scratch, I get this a lot and honestly that needs to come soon because really it’s so much easier than many people think. Especially if you have a stand mixer is that is what I use to make it simple during the week and when we have more time then we do it all by hand. Really though it’s 10 minutes here, 10 minutes there, less than 20 to make the dough with a mixer, with a double rise another 15-20 minutes, and then throw it in the oven. It’s just about the timing which once you get a schedule down is simple.

Back to this simple skillet! Top it with an optional egg if you want or just snuggle up with a bowl as is. It’s a great way to pack in whole food nutrition and seasonal veggies! Like many of my recipes and I always say adjust to what you like and have. Not a fan of mushrooms leave them out, love them add more! You can use wild rice or a wild rice blend, can swap butternut squash for another squash or sweet potatoes. This is delicious with sweet potatoes but as the Forbidden Rice Bowls and Fall Harvest Salad both have them I decided to post the butternut squash version, plus it is my favorite version even though they are both so close and I wouldn’t turn it down made with sweet potatoes.

Oh did I mention this is also a perfect Meatless Monday option? Speaking of Meatless Monday, yeah I’m just not great with transitions, my co-host Deborah and I look forward to what you’re whipping up for Meatless Monday! Link-up below, just tell us in the comments below, and hopefully you also check out the links below and are inspired and find something you like.

Hope you all have a great week and a safe Halloween!

Print Recipe

Wild Rice Skillet

Delicious Wild Rice Skillet is packed with veggies, flavor, and whole food nutrition! Great way to start the day or healthy dinner that's an alternative to salads in the cooler months. Vegan and gluten free friendly with optional egg on top.

Servings

Ingredients

• 8 oz baby bella mushrooms, cleaned and sliced
• 3 c cubed butternut squash, or sub sweet potato
• 2 red bell peppers, chopped
• 1/2 large red onion, chopped
• 10-12 oz baby spinach
• 1-2 TBSP avocado or extra virgin olive oil
• 3-4 green onions, chopped
• sea salt and fresh ground pepper
• 4-8 eggs, optional

Servings Ingredients 8 oz baby bella mushrooms, cleaned and sliced 3 c cubed butternut squash, or sub sweet potato 2 red bell peppers, chopped 1/2 large red onion, chopped 10-12 oz baby spinach 1-2 TBSP avocado or extra virgin olive oil 3-4 green onions, chopped sea salt and fresh ground pepper 4-8 eggs, optional

Instructions

1. Preheat oven to 400F.
2. Cook rice according to package instructions, or per type of rice you are using. This also will work well with cooled rice cooked ahead of time if you want to make it ahead.
3. Line a baking sheet with foil and spray with avocado (coconut or olive) oil, or toss squash with a drizzle of oil. Spread squash on the prepared squash, if you sprayed the foil spray the top of the squash lightly as well. Season with a sprinkle of sea salt and fresh ground pepper.
4. Roast squash for 20-30 minutes (sweet potatoes 20-25) flipping once until tender.
5. When rice is cooled and squash is done heat a large skillet (I like cast iron) with a drizzle of oil over medium high heat.
6. When pan is hot add chopped onion and peppers and sauté for 2-3 minutes.
7. Add rice, reduce to medium/ medium low and cook until warm.
8. Add in mushrooms and cooked squash and mix just to everything is warm mixed.
9. Add spinach to bowls and top with warm wild rice mixture, this will lightly wilt the greens in while not making them mushy.
10. Top with chopped green onion and optional over easy (or as preferred) egg if desired.
11. Enjoy!

Recipe Notes

This dish can be prepped ahead to make quick and easy. Cook rice and squash ahead of time and chop vegetables. Then cook everything together in minutes!

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