Fall Berry Rice Pilaf with Roasted Squash

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This Fall Berry Rice Pilaf is as tasty as it is colorful! Fresh California Giant blackberries and blueberries bring texture and balance to this unique dish.


  • 2 tablespoons olive oil
  • 1 shallot, roughly chopped
  • ¾ cup uncooked basmati rice
  • 1½ cups veggie stock
  • Handful of raisins
  • Handful of dried apricots, roughly chopped
  • ¼ cup California Giant blackberries, cut in half
  • ¼ cup California Giant blueberries
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • Sea salt
  • 2 cups roasted squash - we use a mix of sweet potato and butternut squash, cubed or thinly sliced
  • Handful of pistachios, toasted and chopped


      • Start by warming the olive oil in a saucepan over medium heat. Toss in the shallots and a pinch of salt, and let that cook down for about 5 minutes, stirring often.
      • Add in the rice, veggie stock, and the rest of the ingredients (along with the berries) into the saucepan and stir. Pop the lid on top and reduce the heat to a simmer. Cook for about 15 minutes, or until the rice absorbs the liquid. Fluff the rice after it has cooked and let cool.
      • While the rice cooks, preheat your oven to 420F and roast the squash. To a parchment paper lined baking tray, lay down the cut pieces of squash, and drizzle with 1 tablespoon of olive oil and sprinkle with sea salt. Mix well. Pop in the oven to cook for about 20 minutes (turning half way) or until the squash is soft.
      • To serve, pour the rice onto a large serving plate, sprinkle with the nuts and top with the roasted squash. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!