Pecan Wild Rice Pilaf

Prep time: 10 minutes Cook time: 45 minutes servings: 12

2 cups chicken or vegetable stock 2 cups water 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 teaspoon kosher salt, plus additional,

to taste 1/4 teaspoon cloves 1 cinnamon stick 3/4 cup wild rice, rinsed 1 cup black rice, rinsed 1 tablespoon extra-virgin olive oil or pecan oil 1 tablespoon unsalted butter 1/2 large sweet onion, diced 2 cups butternut squash, diced 1 medium tart apple, peeled and diced black pepper, to taste 1/2 teaspoon dried thyme 1/2 teaspoon ground cinnamon 3/4 cup chopped pecans or pecan pieces 1/3 cup dried currants in medium saucepan, bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves and cinnamon stick to boil. add rice and bring back to simmer. reduce heat to low and half cover with lid. allow rice to simmer about 45 minutes, or until tender and liquid is absorbed. remove and discard cinnamon stick.

While rice is cooking, in large skillet, heat olive or pecan oil and butter. add onion and cook, stirring frequently, until translucent, about 4 minutes. add in butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at edges, about 8-10 minutes. add in apples and cook additional 3-4 minutes, or until apples soften. season with salt and pepper, to taste, along with thyme and ground cinnamon. stir in chopped pecans and currants, and cook until pecans are slightly golden and fragrant. remove mixture from heat.

stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper. serve warm or at room temperature.