You can use all wild rice or a combination of wild with basmati, brown or red Bhutanese. Lundberg mixed rice combinations are an excellent way to go.
1 medium butternut squash (about 1 ½ lbs), peeled, seeded and cut into small cubes
2 T olive oil
2 C wild rice or a wild rice blend (such as Lundberg), rinsed and cooked according to package directions
1 medium onion, chopped
2 cloves garlic, minced
1 C dried cranberries
¼ C warm water
2 T red wine vinegar
¾ C toasted pecans, chopped
3 T parsley, chopped
3 T extra virgin olive oil
Zest of 1 lemon
½ t ground cumin
¼ t ground cardamom
1/8 t cinnamon
¼ C freshly squeezed lemon juice
¼ C freshly squeezed orange juice
1 T minced fresh ginger
Heat oven to 400F. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on a baking sheet. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small). While the squash is roasting, heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.
Cook the rice according to package directions (I like to substitute vegetable broth for water). When the rice is cooked, transfer it to a large serving bowl. Add the sautéed onion and garlic.
Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10-15 minutes, then drain and add to the rice bowl. Add the parsley and pecans.
In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger. Add it to the rice and mix well. Gently mix in the roasted squash. Adjust for salt and pepper. Serve warm if possible, or at room temperature. Serves 8.