Wild And Brown Rice Pilaf With Butternut Squash And Dried Cranberries Recipes

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

Steps:

• Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
• Stir in mushrooms, sage, marjoram, thyme and stock.
• Heat to boiling, stirring occasionally.
• Pour into ungreased 1 1/2-quart casserole.
• Cover tightly.
• Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

Steps:

• Boil wild rice in two cups water about 50 minutes until tender.
• Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
• Pour the olive oil into a sauté pan.
• When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
• Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
• Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.