A vegetarian baked side dish made with wild rice, butternut squash, leeks, cranberries and pecans. The dish is seasoned with fresh sage and warm nutmeg which makes it ideal for fall and holiday entertaining.
Start by cooking the rice ingredients. Boil 6 cups of water in a medium-large saucepan. Add 1 teaspoon of the salt, bay leaf and wild rice. Cover and cook over medium heat for 20 minutes. After that time has lapsed, add the white long grain rice to the saucepan. Cover and cook over medium-low heat for 15 minutes until the rice is tender. Remove saucepan from heat, discard bay leaf, rinse under warm water and drain. Set aside.
Preheat oven to 375 degrees F. Prepare a 9 x 12” rectangle or oval baking dish by greasing well with oil or cooking spray.
Meanwhile, in a 5 or 6 qt Dutch oven heat one tablespoon of the oil over medium-high heat. Add diced squash and cook until golden and tender, about 6 – 8 minutes while stirring often.
Add another 1 tablespoon of oil to the Dutch oven along with the leeks. Cook for 5 minutes until the leeks are tender. Remove from heat.
Add the cooked rice, pecans and cranberries to the Dutch oven. Season with sage, remaining 1 teaspoon salt, pepper and nutmeg; stir gently to combine. Leave the mixture in the Dutch oven.
In a medium bowl combine the breadcrumbs, cheddar cheese and Parmesan cheese. Remove about 1½ cups of the breadcrumb and cheese mixture and add it to the rice mixture in the Dutch oven, stirring gently to combine. Transfer the rice mixture to the prepared baking dish.
Sprinkle the remaining breadcrumb and cheese mixture over the dish and drizzle top with the remaining 2 tablespoons of oil. Cover lightly with foil wrap and bake for 20 minutes. Remove foil and bake for an additional 10 – 15 minutes until the top is golden and crispy. Garnish top with additional chopped sage.