Wild Rice Dish

This is a perfect fall dish and it is delicious! When I had it, it wasn't straight wild rice, but a mix of wild and white. I got the recipe from Suzette and I have no idea where she got it.

Wild Rice Dish

1 cup dry wild rice

4 cup water

1 tsp kosher salt, divided

1/4 tsp pepper

1 medium butternut* squash (7 cups)

2 Tbsp olive oil

2 Tbsp unsalted butter

1 lg shallot diced (or exchange for Garlic)

1 tsp chopped fresh thyme (or sub 1/4 tsp dried)

1/2 cup toasted pecans

1/4 cup chopped parsley, optional

2/3 cup dried cranberries

Heat oven to 425•

Rinse rice in cold water. Put rice in pan with water and 1/2 tsp kosher salt. Cover and bring to boil; turn down to simmer for 40-45 minutes. Drain when done cooking.

Meanwhile, peel and dice squash into 1 inch or bite sized squares.

Lay out squash on baking sheet in a single layer. Drizzle olive oil on squash and sprinkle with remaining ½ tsp kosher salt and pepper, tossing to combine. Bake in 425• oven for 25-30 minutes.

Place cranberries in a bowl and cover with hot water. Set aside for 5 minutes, then drain.

Return saucepan to stove. Add butter, thyme, and shallot and sauté until soft and translucent. Remove from heat. Gently add all ingredients and keep warm until serving.

*You can use any winter squash here - pumpkin, acorn, etc. I'm sure it would also be delicious with sweet potatoes, too.