Wild Autumn Rice

1/2 cup (1 stick) butter

1 cup uncooked wild rice

1 cup finely chopped onions

2 cloves garlic, minced

1/4 cup honey

1 1.2 cups orange juice

1 1/2 cups chicken or vegetable broth

3/4 tsp salt

1/4 tsp ground coriander

1/4 tsp ground cardamon

1/8 tsp ground nutmeg

2 cups diced sweet potatoes (about 1 pound)

2 cups diced butternut squash (about 1 pound)

1/2 cup chopped fresh cranberries

1/2 cup toasted pecans

Melt butter in a heavy 4 quart dutch oven. When butter is melted and hot, add wild rice and

onions. Cook, stirring for 5 minutes. While rice and onions are cooking, bring orange juice and

broth to a boil. You can do this in a 4 cup glass measure in the microwave oven or in a sauce

pan on the stove. Add garlic to wild rice mixture and cook for 2 more minutes. Stir in honey

and blend well. Add hot mixture to pot along with salt, coriander, cardamon and nutmeg. Stir

in sweet potatoes and squash. Bake, covered in a preheated 350 degree oven for 45 minutes.

Remove cover and stir in chopped fresh cranberries. Replace cover and bake for another

15-30 minutes, until rice and squash are tender and almost all of the liquid has cooked away.

Sprinkle with toasted pecans and serve.

Makes 8 side dish servings