Recipe: Wild Rice with Mushrooms and Winter Squash

WILD RICE WITH MUSHROOMS AND WINTER SQUASH

3 tablespoons extra-virgin olive oil
1/2 cup minced yellow onion
2 cups wild rice
1 Delicata squash, about 1 pound, peeled, seeded and cut into small cubes*
1/2 pound fresh porcini mushrooms, cut into thin slices, large slices halved**
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
6 cups chicken stock

In large saucepan over medium-high heat, warm olive oil. When oil is hot and bubbling, add onion and saute until translucent, about 2 minutes.

Add wild rice and saute until it glistens, about 1 minute. Add squash and cook until softened, 4-5 minutes.

Add mushrooms and saute until softened.

Sprinkle with thyme, salt and pepper. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and cook until wild rice is tender, about 50 minutes.

When the wild rice is done, drain off any excess liquid. Transfer rice to a warmed serving bowl and serve hot.

*Other squash varieties can be substituted, such as butternut or Hubbard.

**Other mushrooms also can be substituted, such as cremini.

Makes 8-10 servings
Source: Holiday Entertaining by Georgeanne Brennan