Acorn Squash with Jeweled Wild Rice

By Melissa Breyer, Producer, Care2 Green Living

1/2 cup olive oil
2 onions, chopped
1 garlic clove, minced
3 cups vegetable broth
3 cups apple cider
2 cups wild rice
2 cups long-grain brown rice
2 pears, cored and cubed
1 cup dried apricots, chopped
1 cup dried cranberries
1/2 cup chopped fresh sage
2 tablespoon s chopped fresh thyme
1 1/2 cups pecans, toasted and coarsely chopped
1 cup chopped green onions
salt and pepper
8 small (1 pound each) acorn squash

Cut 1-inch off (and save) the top of each acorn squash and scoop out the
seedsyou can cut a little off the bottoms to make them stand up if they
wobble over. Melt 1/2 cup butter in large pot over medium heat. Saute
onions and garlic until tender. Add broth and cider to pot and bring to
boil. Add wild rice and reduce heat to medium-low, then cover and simmer
for 30 minutes. Stir in brown rice. Cover and simmer until rice liquid
is almost absorbed, about 30 minutes. Stir pears, apricots, cranberries,
sage and thyme into rice. Cover and cook until the rest of the liquid is
absorbed, about 5 minutes longer. Mix in pecans and green onions, season
liberally to taste with salt and pepper. Preheat oven to 400 degrees.
Divide the mixture evenly among the squash, top each squash with its lid
and bake for 1 hour or until the squash is tender. Serve immediately.
(Leftover rice can be baked in a dish for 30 minutes.)

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