Hello everyone! This dish is actually a really good Fall dish, but it sounded good so I decided to make it in the Spring!
To make this dish we will need wild rice, vegetable broth, orange juice, an onion, mushrooms, butternut squash, bay leaf, sliced almonds, dried cranberries, oat flour, and garlic. If you want to get fancy you can make your own oat flour! I did not do so.
To make your own oat flour, pulse 2 cups of oats until they are ground into a powder. You can do this in a food processor, coffee or spice grinder, or immersion blender.
To start this dish, peel and cube the butternut squash. Put it in the vegetable steamer for a bit to soften it up.
While the squash is cooking, add the mushrooms, onions, and garlic to a pan with some water and simmer them. You can also start cooking the rice in vegetable stock.
While the mushrooms, onion and garlic are cooking and the butternut squash is cooking, you can make your sauce. Add the oat flour and gradually add the vegetable broth to the pot. Whisk until the mixture starts to thicken. Remove from the heat and add the orange juice.
In a Pyrex baking dish, layer the rice, then the onion/mushroom mix. Top this with some of the dried cranberries.
Then add the butternut squash and some sliced almonds.
Lastly, add the oat flour sauce and bake at 350 degrees for about 45 minutes. Serve up in a bowl and you are ready to eat!
