Thanksgiving is one holiday where I like to get people thinking about traditional, native foods. Wild rice is one of them. This recipe pairs wild rice with fresh and dried fruit, spices, nuts and sherry. It is delicious the first day and for a few days after. I try to claim as many leftovers as I can but my mother-in-law always asks to take some home. How can I say no?
You can serve it as is, or you can stuff it into small baked squash such as delicata or acorn or for a family style meal stuff a large cooked squash. You can bake the squash in advance and then stuff them with the hot wild rice. Or you can use a stuffing such Quinoa Stuffing for Squash or Anything Else on page 62 of Vegan Under Pressure.