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Ingredients

• 7 c. Water
• 2 c. Wild rice, (about 12 ounces)
• 3 sm Acorn squash, (each 10-12 ounce), cut in half, seeded
• 2 Tbsp. Butter
• 2 c. Finely minced onions
• 2 tsp Crumbled dry sage leaves
• 2 Tbsp. Fresh lemon juice
• 1/2 c. Dry cranberries
• 3 Tbsp. Dry cranberries, additional (about 3- 1/2 ounces)
• 1/2 c. Minced toasted hazelnuts
• 3 Tbsp. Minced toasted hazelnuts, additional (about 3 ounces)
• 1/4 c. Minced fresh parsley

Description

Bring 7 C. Water And Rice To Boil In Heavy Large Saucepan. Reduce Heat; Cover And Simmer Till Rice Is Tender, About 1 Hour. Drain. Transfer Rice To Large Bowl. Preheat Oven To 375…

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