Wild Rice and Butternut Squash Medley

• 2 Tbs. olive oil
• 1 medium-size onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 16-oz. pkg. cooked wild rice, or 3 cups cooked wild rice
• 1 lb. butternut squash, peeled, seeded and cubed
• 1 15-oz. can kidney beans, drained and rinsed
• 1 Tbs. Dijon mustard
• 1 Tbs. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

1. Heat oil in large pot over medium heat.
2. Add onion, and saute 5 to 7 minutes, or until translucent.
3. Stir in garlic, and cook 1 minute more, or until fragrant.
4. Stir in wild rice, squash, beans, mustard, oregano, cumin, salt, pepper, and 1 1/2 cups water.
5. Cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 15 minutes, or until all liquid is absorbed.
7. Season to taste with salt and pepper.

olive oil, onion, garlic, rice, butternut squash, kidney beans, mustard, oregano, ground cumin, salt, ground black pepper

Taken from www.vegetariantimes.com/recipe/wild-rice-and-butternut-squash-medley/ (may not work)