Wild Rice And Butternut Squash Pilaf

• 1 c. (8 oz.) good quality wild rice
• 1 c. (8 oz.) long grain brown rice
• 4-5 c. vegetable or chicken broth (I use vegetable base dissolved in water since I don't often have a use for veg. broth, and the base keeps forever)
• 2 Tbs. butter
• 2 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped carrots
• 1 Tbs. minced garlic
• 1 1/2 tsp. thyme
• 1 tsp. marjoram
• 1 1/2 tsp. salt
• 3 tsp. sage
• 5-6 c. butternut squash, peeled and cut into 1/2 inch cubes (1 medium squash)
• 1/2 c. sherry
• 1 c. chopped toasted nuts (pecans, hazelnuts or chestnuts would do)
• 3/4 c. dried cranberries
• 1/2 c. dried cherries, coarsely chopped

1. Put the rices in a pot add the broth, and bring to a boil. Once the liquid is boiling, turn down the heat to low, cover the pot and cook the rice until tender, about 30-40 minutes. Drain the rice and set aside.
2. While the rice is cooking, heat the butter in a large fry pan and add the onions, celery, carrots, garlic and spices. Saute until tender.
3. Preheat the oven to 350. Butter the bottom and sides of a 9-13 baker. Mix the rice, sauted vegetables and all the remaining ingredients together in a large bowl and transfer the pilaf to the baker. Bake, covered, for 1/2 hour. Remove the foil and bake another half hour until the squash is tender. Serve.

wild rice, long grain brown rice, vegetable, butter, onion, celery, carrots, garlic, thyme, marjoram, salt, sage, butternut squash, sherry, nuts, cranberries, dried cherries

Taken from www.epicurious.com/recipes/member/views/wild-rice-and-butternut-squash-pilaf-50087736 (may not work)