Ingredients
1 c. (8 oz.) good quality wild rice
1 c. (8 oz.) long grain brown rice
4-5 c. vegetable or chicken broth (I use vegetable base dissolved in water since I don’t often have a use for veg. broth, and the base keeps forever)
2 Tbs. butter
2 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1 Tbs. minced garlic
1 ½ tsp. thyme
1 tsp. marjoram
1 ½ tsp. salt
3 tsp. sage
5-6 c. butternut squash, peeled and cut into ½ inch cubes (1 medium squash)
½ c. sherry
1 c. chopped toasted nuts (pecans, hazelnuts or chestnuts would do)
¾ c. dried cranberries
½ c. dried cherries, coarsely chopped
Preparation
Put the rices in a pot add the broth, and bring to a boil. Once the liquid is boiling, turn down the heat to low, cover the pot and cook the rice until tender, about 30-40 minutes. Drain the rice and set aside.
While the rice is cooking, heat the butter in a large fry pan and add the onions, celery, carrots, garlic and spices. Saute until tender.
Preheat the oven to 350. Butter the bottom and sides of a 9-13 baker. Mix the rice, sauted vegetables and all the remaining ingredients together in a large bowl and transfer the pilaf to the baker. Bake, covered, for ½ hour. Remove the foil and bake another half hour until the squash is tender. Serve.
