Root Vegetable & Rice Bake


2 cups wild rice blend (or brown rice)
2 cups onion, chopped
2 TBS olive oil
2 cups winter squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups parsnip, scrubbed and cubed
1 lb. fresh mushrooms (optional
1 cup cider or apple juice
3 cups chicken or vegetable broth
Directions: Rinse uncooked rice through a fine mesh strainer. Place rice in the bottom of a large casserole dish or a 9×13-inch baking pan. Sauté chopped onion in olive oil. Mix with rice. Spread cubed squash, sweet potato and parsnip on top of rice and onion mixture. Top with mushrooms. Pour cider and broth on top. Cover tightly with aluminum foil or casserole lid. Bake at 375 for about 90
minutes, or until most of the moisture is absorbed and the vegetables are tender. Serves 6-8.

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