Cranberry Wild Rice

Submitted by Lani M.



4 c. water
3/4 c. uncooked wild rice
1 small read onion, chopped
1/2 c. chopped dried cranberries
3 garlic cloves, minced
1 t. dried thyme
1 T. olive oil
2 T. pine nuts, toasted

1. In a large saucepan, bring water and rice to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until rice is tender.

2. In a large skillet, saute the onion, cranberries, garlic and thyme in oil until onion is tender. Drain the rice if needed; stir in the onion mixture and pine nuts.

Baked Chicken and Acorn Squash

Submitted by Lani M.



2 small acorn squash (1 1/4 lbs.)
2-4 garlic cloves, minced
2 T. canola oil, divided (I used olive oil.)
4 chicken drumsticks (4 oz. each)
4 bone-in chicken thighs (about 1 1/2 lbs.), skin removed
1/4 c. packed brown sugar
1 T. minced fresh rosemary OR 1 t. dried rosemary, crushed
1 t. salt
1 can (15 1/4 oz.) sliced peaches, undrained

1. Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2 in. slices; discard ends. Place slices in an ungreased 13 x 9 baking dish. Sprinkle with garlic and drizzle with 1 T. oil.

2. In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350 degrees for 45 minutes, basting with pan juices twice.

3. Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a meat thermometer reads 180 degrees.