|Wild Rice with Raisins in Acorn Squash|
1 C wild rice
2 C water (or the amount per your brand of rice's directions)
2 t garlic powder
2 t rosemary
2 T raisins
1 T extra virgin olive oil
In a medium sized pot with a lid, combine rice, water, garlic powder, and rosemary. Bring to a boil, reduce heat to a low simmer and follow rice directions for how long to simmer.
During the last five minutes of the simmer, add the raisins.
When water is absorbed, remove from heat, add the olive oil, stir, and recover. Allow to sit for a few minutes.
Try cooking the rice in low sodium vegetable stock, it adds only a few calories per serving.
Delicious on its own but even better if served as shown in the picture as a filling for baked acorn squash - I like to melt a little butter and brown sugar in the squash before adding the rice mixture.