• 3 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves
• ^1/2 cup minced onion
• ^3/4 tsp salt
• 1 Delicata squash, peeled, seeded, and cut into small cubes
• ^1/2 tsp freshly-ground black pepper
• ^1/2 lb. fresh porcini mushrooms, cut into thin slices, large slices halved
• 6 cups low-fat chicken broth
• 2 cups wild rice (or sub brown rice)
  

1. In a large saucepan over medium high heat, heat the olive oil. When it is hot, add the onion and saute until translucent, about 2 minutes.
2. Add the rice and saute until it glistens, about 1 minute. Add the squash and continue sauteing until it has softened, 4 to 5 minutes.
3. Add the mushrooms and continue to saute until they too are softened. Sprinkle with the thyme, salt, and pepper.
4. Pour in the broth, and bring to a boil. Reduce the heat to low, cover and cook until the wild rice is tender, about 50 minutes. Remove to a serving bowl and serve hot. Serves 8 to 10.

*Items in BOLD are available at the Davis Farmers Market

Recipe featured from William-Sonoma and Georgeanne Brennan's Holiday Entertaining, Inspired recipes & ideas for celebrating the season