This recipe is in today's (Fargo) Forum. The columnist is local - Sue
Doeden and she's a mostly self taught and very experienced home/family
cook. I like her stuff. (She's the one with the Beet Chocolate
Cupcakes)

My question is, If I make this recipe to take to a Thanksgiving that's
at least an hour away by car, what's the best way to do that without
killing any of the guests. I'd LIKE to do it in a crockpot wrap it up
well and plug it in again when we arrive. Would it be better to
prepare it all the way to the oven point, refrigerate it and hope the
hostess has room in her oven (probably not - it's turkey+ for
thirty.) Or should I just do it all the night before, refrigerate it
and nuke it when I get there. I'm afraid it will get soggy or mushy.
Whaddya think? (I can make this without having to go to the store!)
Lynn in Fargo

Autumn Rice on the Wild Side

½ cup (1 stick) butter

1 cup uncooked wild rice
1 cup finely chopped onions
2 cloves garlic, minced
1/4 cup honey
1 1/2 cups orange juice
1 1/2 cups chicken or vegetable broth
3/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 cups diced sweet potatoes (about 1 pound)
2 cups diced butternut squash (about 1 pound)
1/2 cup chopped fresh cranberries (I'm gonna use Craisins)
1/2 cup toasted pecans

Melt butter in a heavy 4-quart Dutch oven. When butter is melted and
hot, add wild rice and onions. Cook, stirring, for 5 minutes. While
rice and onions are cooking, bring orange juice and broth to a boil.
You can do this in a 4-cup glass measure in the microwave or in a
saucepot on the stove. Add garlic to wild rice mixture and cook for 2
more minutes. Stir in honey and blend well. Add hot liquid mixture to
pot along with salt, coriander, cardamom and nutmeg. Stir in the sweet
potatoes and squash. Bake, covered, in a preheated 350-degree oven for
45 minutes. Remove cover and stir in chopped fresh cranberries.
Replace cover and bake for another 15 to 30 minutes, until rice and
squash are tender and almost all of the liquid has cooked away.
Sprinkle with toasted pecans and serve. Makes 8 side servings.

PS: Sue says if you add cooked/canned black beans to this you have a
really satisfying vegetarian entree.