Autumn Brown Rice & Quinoa Pilaf

This hearty and wholesome Autumn Brown Rice & Quinoa Pilaf is packed with seasonal ingredients. Combining nutty brown rice, protein-rich quinoa, and roasted butternut squash, it offers a satisfying balance of flavours and textures. Crunchy hazelnuts, sweet cranberries, and earthy kale add even more depth to this nutritious meal.

Autumn Brown Rice & Quinoa Pilaf: Wholesome & Delicious

With its blend of warming and aromatic spices, this Autumn Brown Rice & Quinoa Pilaf is a hearty and nourishing dish inspired by Middle Eastern flavours. The combination of wholesome grains, earthy vegetables, and fragrant seasonings makes it a perfect comfort meal for the cooler months.

This recipe is packed with nutritious ingredients, including tender butternut squash, savoury mushrooms, and nutrient-rich cavolo nero. The mix of brown rice and quinoa adds a wonderful texture and ensures a satisfying, protein-rich meal.

Serve it hot or warm, garnished with a generous sprinkle of fresh coriander and an extra drizzle of lime juice for a burst of brightness. Whether enjoyed on its own or as a side dish, this pilaf is a delicious way to celebrate the flavours of autumn.

I hope you enjoy this autumn brown rice & quinoa pilaf recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Why You Will Love This Recipe

• Packed with Seasonal Flavours – This pilaf combines the rich, earthy taste of butternut squash, mushrooms, and cavolo nero with fragrant Middle Eastern spices.
• Nutritious & Satisfying – A wholesome mix of brown rice and quinoa provides protein, fibre, and essential nutrients, making this dish both filling and nourishing.
• Versatile & Easy to Make – Serve it as a main meal, a side dish, or even meal prep for the week. It’s perfect for lunch or dinner!
• Naturally Vegan & Gluten-Free – A great option for those with dietary preferences or looking for a plant-based, wholesome dish.
• Great for Meal Prep – This dish stores well and can be easily reheated, making it ideal for batch cooking or leftovers.

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Autumn Brown Rice & Quinoa Pilaf

With its blend of fragrant spices, this Autumn Brown Rice & Quinoa Pilaf is inspired by Middle Eastern flavours.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Rice & Grains

Cuisine Middle Eastern

Servings 4 servings

Calories 456 kcal

Equipment

oven tray

large pan

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g butternut squash
• 250 g portobello mushrooms
• 125 g cavolo nero
• 160 g brown and wild rice mix
• 175 g quinoa
• 1 onion – finely chopped
• 4 garlic cloves – crushed divided
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 tsp caraway seeds
• 1 tsp ground ginger
• 2 bay leaves
• seeds from 3 cardamom pods – crushed
• 1 generous handful dried cranberry
• 250 ml vegetable stock [US 1 cup] + 250ml water [US 1 cup]
• olive oil
• 2 – 3 limes
• 2 Tbsp chopped hazelnuts
• small bunch of coriander

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Instructions

 

• Preheat oven to 200C/180C fan/gas 4.
• Peel and cut the butternut in 1cm [0.39 inches] dice.
  500 g butternut squash
• Spread the butternut on a baking tray, drizzle with olive oil. Roast for around 35 mins until tender.
• In the meantime heat some olive oil in a large pan. Add the chopped onion and 3 crushed garlic cloves. Gently fry with turmeric, cinnamon, cumin, ginger, caraway, bay leaves and crushed cardamom seeds.
  1 onion – finely chopped, 4 garlic cloves – crushed, 1 tsp turmeric, 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1 tsp caraway seeds, 1 tsp ground ginger, 2 bay leaves, olive oil, seeds from 3 cardamom pods – crushed
• When the onion mixture is soft and golden, add rice and coat all over in the oil.
  160 g brown and wild rice mix
• Cover with stock and water. Stirring frequently, cook under medium high heat until the rice is cooked. The rice should be cooked when all the liquid has been absorbed. If not, add slightly more water until rice is cooked.
  250 ml vegetable stock [US 1 cup] + 250ml water [US 1 cup]
• In the meantime heat some salted water in a small saucepan. When boiling add the quinoa and cook for around 12 mins until done. Drain, fluff with a fork and reserve on the side.
  175 g quinoa
• Heat some olive oil in a large frying pan. Add the remaining garlic clove, chopped mushroom and chopped cavolo nero. Fry until cook.
  250 g portobello mushrooms, 125 g cavolo nero
• When everything is cooked add the quinoa to rice. Mix well. Add the fried mushrooms and the cavolo nero along with roasted butternut.
• Add the cranberry, hazelnut, juice of 1 lime. Season to taste.
  2 – 3 limes, 2 Tbsp chopped hazelnuts, 1 generous handful dried cranberry
• Serve with a generous sprinkle of fresh coriander on top plus some extra lime juice if desired.
  small bunch of coriander

Nutrition

Serving: 1servingCalories: 456kcalCarbohydrates: 89gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 283mgPotassium: 1222mgFiber: 11gSugar: 7gVitamin A: 16575IUVitamin C: 69mgCalcium: 212mgIron: 5mg

Keyword pilaf, quinoa, rice

Find this recipe online:

Autumn Brown Rice & Quinoa Pilaf

https://theflexitarian.co.uk/recipe-items/autumn-brown-rice-quinoa-pilaf-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Other Recipes To Try

• Miso Chocolate Chip Cookies [vegan]
• Broccoli Brown Rice Asian Salad [vegan]
• Smashed Avocado Toast with Poached Egg & Harissa [vegetarian]
• Middle Eastern Sweet Potato Wraps [vegetarian] by Green Kitchen Stories
• Christmas Pancakes