Ingredients:
6 cups water
3 cups Lundberg wild rice blend
1 cup acorn squash, diced medium
1 cup butternut squash, diced medium
1/2 cup raisins
1/ 2 cup Spectrum olive oil
6 oz Organic Valley orange juice
2 tsp Simply Organic cinnamon
2 tsp Simply Organic cayenne pepper
1 Tbsp sea salt
1 cup scallions

Place water and rice in a medium size pot, place over high heat and bring to a boil. Cover and let simmer for 40 minutes.

Pour rice into a colander and rinse until all the starch is out and the water runs clear.

Sauté squash with olive oil, cinnamon, cayenne pepper, and salt in a large sauté pan until browned but still firm.

Let squash cool completely.

Combine rice, raisins, orange juice, and scallions in a bowl.

Gently fold squash into rice mixture so it doesn’t break a part.

SERVES 6 - 8