c. wild rice or ¾ c. brown rice and ¼ c. wild rice
T. olive oil
medium onions, peeled and finely chopped (1⅓ c.)
cloves garlic peeled and minced
c. chopped red pepper
lb. mushrooms, sliced
c. vegetable broth
cup (½ lb.) peeled, diced pumpkin or winter squash
T. soy sauce
T. dry sherry (optional)
c. sliced almonds, lightly toasted.
In a large ungreased skillet, toast the rice over medium heat, stirring frequently for 3-5 minutes. Do not let the rice burn. Set the rice aside. In a dutch oven or large saucepan, heat the olive oil briefly, add the onions, garlic, pepper, and mushrooms and sauté the vegetables until they are just softened. Add the toasted rice along with the broth, pumpkin, thyme, rosemary, soy sauce, and sherry. Bring to a boil, reduce the heat, cover the pan and simmer for 40-60 minutes or until the liquid is absorbed and the rice is tender. Toss the rice with the toasted almonds before serving.