Ingredients:

  • 1 cup (180g) wild rice, rinsed well
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 cup (150g) butternut squash, peeled and diced into ½-inch cubes
  • ½ cup (75g) dried cranberries
  • ½ cup (50g) chopped pecans or walnuts (optional, for garnish)
  • 4 cups (950 ml) vegetable broth (low sodium)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30 ml) chopped fresh parsley, for garnish
  • 2 tablespoons (30 g) unsalted butter (optional, for richness)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in butternut squash, cranberries, wild rice, broth, thyme, and sage. Season with salt and pepper.
  3. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 40 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally and add a little more broth if the rice looks dry.
  4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in butter, if using.
  5. Garnish with chopped parsley and pecans/walnuts (if using). Serve warm.