- 1 cup wild rice, rinsed and drained
- Salt, black pepper and white pepper, to taste
- 1 cup short grain brown rice, rinsed and drained
- 1 pound butternut squash – peeled, seeded and diced
- 7 tablespoons extra virgin olive oil, plus extra for tossing
- 3/4 teaspoon dried thyme
- 1/4 yellow onion, chopped
- 1/2 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 cup dried cranberries
- 1/2 cup toasted chopped pecans
- 1/4 cup chopped fresh parsley
- 1 orange, zest cut into long thin strips
- 1/2 lemon, zest cut into long thin strips
Combine wild rice, 3 cups water and a pinch of salt in a saucepan. Bring to a boil and reduce to a simmer. Cook, covered, for 45 to 70 minutes, just until kernels puff open. Let rest for a few minutes and then fluff with a fork.
Combine short grain brown rice, 2 cups water and a pinch of salt in a separate saucepan. Bring to a boil and reduce to a simmer. Cook, covered, for 45 to 50 minutes. Let rest for a few minutes and then fluff with a fork.
Preheat oven to 425° F.
Toss squash with oil, thyme and black pepper. Roast on a baking sheet until lightly browned, stirring occasionally, about 30 minutes. Cool.
Pulse onions in a food processor until smooth. Add vinegar, maple syrup, white pepper and salt. With the machine running, slowly add oil to emulsify.
Toss rice with squash, dressing, cranberries, pecans, parsley and citrus zest.