Wild Rice Stuffing

Most Thanksgivings at our house feature stuffing made of bread cubes.  This gluten-free version is much tastier and has higher nutritional value to boot.  Essentially it's a warm rice salad that you could serve alongside any entree. It could also be a meal in itself.

I like to cook the wild rice in a rice cooker.  Combine 1 cup wild rice to 3 cups water.  For the butternut squash, I like to buy it cubed and frozen to save time. That way I can just add it to the stuffing and heat through.

Wild Rice Stuffing
From a recipe by Susan Dopart
Serves 6-8

1 cup diced celery
1 cup diced carrots
1 cup chopped leeks
2 1/2 cups chopped mushrooms
1/2 tsp cumin
1/2 tsp curry
1/2 tsp cinnamon
1/4 tsp thyme
1/4 tsp nutmeg
1/4 tsp minced garlic
2 cups cooked wild rice
2 cups peeled, cubed and roasted butternut squash
1 cup toasted pecans
1/2 cup dried cranberries

In a large dutch oven saut√© the celery, carrots, onions and mushrooms.  Add the spices.  Add the squash and cook through.  Toss with wild rice, pecans and cranberries.  Bake at 350 degrees until warmed through.