Minnesota american indian wild rice with butternut squas

Minnesota american indian wild rice with butternut squash


Sweet onion, small and chopped      1
Butter unsalted 2 tablespoons
Curry powder 2 teaspoons
Wild rice 2 cups
Cinnamon stick 1
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.