🌎 The World Cookbook

1 1/2 cups wild rice
8 cups water
1 1/4 teaspoons salt, divided
1 half butternut squash, peeled (about 1 pound), cut into 3/4-inch cubes
3 tablespoons Filippo Berio Delicato extra virgin olive oil, divided
1/8 teaspoon ground black pepper
1/3 cup blanched slivered almonds
1/3 cup shelled pistachios
1/2 red onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seed
1/2 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup apricots, finely diced
Finely grated zest from 1 orange
1/2 cup pomegranate seeds (from about 1/2 pomegranate)
1 handful torn mint leaves
For the dressing:
1/3 cup freshly squeezed orange juice
2 tablespoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup Filippo Berio Delicato extra virgin olive oil

In a large pot, bring 8 cups water and 1 teaspoon of the salt to a boil. Add the rice, return the water to a boil, and immediately reduce the heat to a gentle simmer. Simmer for 45 minutes, or until the rice is tender. Drain in a sieve or fine-mesh colander. Transfer to a large bowl. Preheat the oven to 450oF. On a rimmed baking sheet, mound the squash in the center. Sprinkle with 2 tablespoons of the olive oil, remaining 1/4 teaspoon salt, and pepper. Toss to coat the squash, massaging the olive oil into the cubes to coat them. Spread in one layer and roast for 20 to 25 minutes, or until tender. Remove and cool on the baking sheet. In a medium skillet over medium heat, toast the almonds and pistachios until the almonds are golden and the nuts are fragrant, about 4 minutes. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet. Over medium heat, cook the onions, stirring occasionally, for 4 to 5 minutes or until softened. Add the ground cinnamon, ground coriander, turmeric, and ground cloves. Stir for 30 seconds. Fold in the cranberries, raisins, and apricots and remove from heat. Make the dressing: In a small bowl, combine the orange juice, vinegar, honey, salt, and pepper. Whisk in the olive oil until emulsified. Taste and add more salt or pepper, as desired. Add the squash, toasted nuts, onions, spices, dried fruits, and orange zest to the bowl of rice. Toss with half the dressing (you will have more than you need). Taste and add more salt, pepper, or dressing as desired. Mound the rice on a platter or in a serving bowl, and garnish with the pomegranate seeds and mint leaves. Serve at room temperature.