We served this at Thanksgiving and it was wonderful! It also works well to make ahead – but reheat it covered so it doesn’t dry out.¼ c wild rice 1 ¼ c chicken or vegetable broth ½ brown 1 c chicken or vegetable broth 1 c roasted ½ inch butternut squash cubes ** 1 small onion, chopped fine, about a ½ cup ½ c dried cranberries 2 garlic cloves, minced 1 tsp dried thyme 1 Tbsp olive oil 1 Tbsp butter 2 Tbsp pine nuts, toasted
In separate sauce pans, prepare wild rice and brown rice. Bring broth and rice to a boil, reduce heat and simmer 45 – 50 minutes for brown and 55 – 65 for wild. Do not add salt or butter. About 40 minutes into cooking time be sure to check that all the broth has not been absorbed before the rice is tender and, if it has, add ¼ cup additional water.
In a large skillet, sauté the onion, cranberries, garlic and thyme in oil until onion is tender. Add the squash near the end so it doesn’t get over cooked. Add the prepared brown and wild rice mixing all together. Pour into a serving dish. Sprinkle with pine nuts.
** To roast butternut squash –
Lay the whole squash on its side and slice into 1” slices. Lay slices flat, cut off peel and scrape away any seeds and stringy parts. Cut squash into ½” cubes. Spread on a foil lined baking sheet that has been sprayed with non-stick cooking spray or brushed with a little oil. Roast at 425˚ for 20 – 30 minutes or until fork tender. Don’t cook so long that squash gets mushy. Once cooled the squash can be frozen for later use.