wild rice with mushrooms, spinach, and roast…

wild rice with mushrooms, spinach, and roasted pumpkin

recipe under the cut!

serves 10-12


for the pumpkin:

  • one small cooking pumpkin (1500g / 3.5lb)
  • ¼ cup olive oil
  • 2 tbsp agave nectar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ ground allspice
  • ½ ground black pepper
  • pinch chili powder

for the rice:

  • 3 tbsp olive oil
  • 1 tbsp fennel seeds, or 2 tsp ground fennel
  • 5 whole cloves
  • 1 cinnamon stick
  • ½ tsp red pepper flakes
  • 1 onion, chopped
  • 6-8 cloves garlic, minced
  • 1 ½ cup sliced mushrooms (button or baby portabello)

  • 2 ½ cups (500g) dry wild rice blend, rinsed
  • 4 cups (1 litre) vegetable stock or water
  • 2 bay leaves
  • 1 tsp salt
  • 1 tbsp butter
  • 1 tsp dried sage
  • 1 tsp dried basil
  • 1 tsp ground black pepper
  • 1 ½ cups fresh spinach, roughly chopped
  • 3 tbsp balsamic vinegar and 1 tsp brown sugar to top (optional)


for the pumpkin:

1. halve pumpkin from top to bottom and scoop out seeds and pulp. cut vertically into wedges about an inch thick.

2. mix olive oil, agave nectar, and pumpkin spices in a small bowl. coat pumpkin slices on all sides (except the rind) with spiced oil. lay pumpkin slices on a baking sheet in a single layer and roast at 400F (200C) for 15-20 minutes until tender. allow to cool slightly.

3. cut each wedge off of the rind, and cube. set aside.

for the rice:

1. heat oil over medium-high heat until shimmering. add fennel seeds and heat, stirring frequently, for about a minute. add cloves and cinnamon and cook for another 30 seconds to a minute until fragrant.

2. add onion and saute for 3-5 minutes, until translucent. add garlic and saute for 30 seconds to a minute, until it no longer smells raw.

3. add sliced mushroom and cook for 5-8 minutes until tender. add (rinsed, drained) rice and cook, stirring frequently, for about 2 minutes.

4. add vegetable stock, bay leaves, salt, black pepper, butter, sage, and basil. raise heat to high and bring to a boil. lower heat until briskly simmering and cook for about 40 minutes, until all the water is absorbed and rice is fully cooked and no longer hard in the centre (it won’t become tender like white rice). if all the water is absorbed and the rice isn’t fully cooked, add a bit more water.

5. add spinach and stir. cook until warmed through and wilted, and remove from heat.

6. stir in roasted pumpkin. dissolve brown sugar in balsamic vinegar and drizzle over to serve.