When two chefs are planning Thanksgiving dinner, keeping things simple is easier said than done. One of us starts with a traditional holiday menu, the other starts suggesting new flavors, and before we know it, we’ve planned enough food for twice as many guests!
In our house, Thanksgiving is an opportunity to bring together different culinary traditions. We love incorporating flavors from around the world into familiar holiday dishes, especially when they feature seasonal ingredients.
This year, we’re bringing a little Persian inspiration to a Midwestern favorite: Jeweled Wild Rice with Roasted Butternut Squash, Cranberries & Pistachios.
The earthy wild rice and roasted squash feel right at home on a Thanksgiving table, while the dried fruits, pistachios, citrus, and warm spices add wonderful color and flavor.
Of course, Mila is our newest kitchen assistant. She’s particularly enthusiastic about anything colorful, and this recipe offers plenty to investigate. Between helping Mama with the vegetables and reminding Dada that cooking shouldn’t take all day, she keeps our kitchen entertaining.
For us, Thanksgiving is about sharing the traditions we grew up with while creating new ones for Mila. Maybe someday she’ll make this dish herself—or, knowing our daughter, she’ll come up with something entirely different!
And if you’re looking for a turkey to serve alongside it, revisit our earlier Slow-Roasted Thanksgiving Turkey with Apples, Citrus & Root Vegetables recipe.
Persian-Inspired Jeweled Wild Rice with Roasted Butternut Squash
by Chef Mike Deuel and Chef Anastassia Batsoula
Serves: 8 as a side
Prep Time: 20 minutes
Cooking Time: 45–55 minutes
Ingredients
1½ cups uncooked wild rice blend
3 cups vegetable stock, or quantity directed on rice package
1½ pounds butternut squash, peeled and diced
3 tablespoons olive oil, divided
1 medium shallot, finely diced
½ cup dried cranberries
⅓ cup dried apricots, chopped
½ cup shelled, unsalted pistachios, roughly chopped
Zest and 2 tablespoons juice of 1 orange
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Pinch of saffron threads, optional
2 tablespoons warm water, for saffron
¼ cup chopped fresh parsley
1 teaspoon kosher salt, divided, plus more to taste
½ teaspoon freshly ground black pepper
Procedure
- Cook the rice: Prepare the wild rice blend using vegetable stock according to package instructions. Fluff and set aside.
- Roast the squash: Preheat the oven to 425°F. Toss the diced squash with 2 tablespoons olive oil, ½ teaspoon salt, and the black pepper. Spread onto a sheet pan and roast for 25–30 minutes, until tender and lightly caramelized.
- Build the flavors: If using saffron, steep it in 2 tablespoons warm water. In a large sauté pan, heat the remaining tablespoon of olive oil. Add the shallot and cook until translucent, about 3–4 minutes. Stir in the cinnamon, cardamom, cranberries, apricots, orange juice, and saffron water. Cook for 2–3 minutes to soften the dried fruits.
- Combine: Fold the cooked wild rice into the fruit mixture. Add the roasted squash, orange zest, and remaining ½ teaspoon salt. Toss gently and adjust seasoning.
- Finish: Transfer to a serving platter and garnish with the pistachios and fresh parsley.
Our Chef’s Tip: This dish can be prepared a day ahead. Keep the pistachios and fresh herbs separate until serving, then add them at the last minute to preserve their crunch and freshness.
The combination of sweet, savory, tart, and aromatic flavors makes this a wonderful partner for roasted turkey, but it’s substantial enough to stand on its own as a vegetarian holiday dish.
From our kitchen to yours, Happy Thanksgiving!
Mike, Anastassia & Mila
More Recipes by Chef Mike Deuel and Chef Anastassia Batsoula
