|Sweet onion, small and chopped||1|
|Butter unsalted||2 tablespoons|
|Curry powder||2 teaspoons|
|Wild rice||2 cups|
|Orange zest||1 strip|
|Chicken broth||4 1/2 cups|
|Apricots dried and diced||1/2 cup|
|Cherries dried and pitted||1/2 cup|
|Butternut squash||1 small|
|Olive oil||2 teaspoons|
|Pecans toasted and chopped||1/2 cups|
|Salt and pepper||to taste|
Preheat oven to 400 F.
Sauté the sweet onion in the butter over medium-low heat and stir in curry, then the rice, cinnamon and the strip of orange zest for about 2 minutes stirring constantly. Add the chicken broth, apricots, cherries and bring to a boil over high heat. Cover and reduce heat to medium to low and cook until rice is tender (about 55 minutes). Let the rice stand for 10 minutes.
While rice is cooking, halve, seed and peel the squash and coarsely dice, place on a baking sheet and toss with olive oil and season with salt and pepper. Roast until tender, about 15 minutes. Keep warm.
Transfer the rice to a serving bowl and discard the cinnamon stick and the orange zest. Fold in roasted squash and the toasted pecans. Season with salt & pepper and serve.