(This recipe is a variation on Couscous with Vegetables. Just as good, and gluten-free!
2-3 T olive oil
1 large leek, white and pale green parts, minced
4 garlic cloves, chopped
1-1/2 cups vegetable broth
1-1/2 cups butternut squash, cut in half-inch cubes
1/4 to ½ cup raisins (to taste)
2 cups cauliflower flowerets
1/2 tsp. Turmeric
1/4 tsp. Ground ginger
pinch cayenne pepper
1/2 cup chopped seeded plum tomato (fresh or canned)
1/4 cup chopped fresh cilantro
3/4 cups wild rice (I used River Rice’s Jasmine, Red & Wild Rice mixture)
Heat oil in a heavy large pot over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown (5-10 minutes). Add stock and bring to boil. Add turmeric, ginger, cayenne and butternut squash. Cover and simmer 5 minutes. Add raisins, zucchini and cauliflower. Bring back to a boil, add wild rice. Simmer until about 15 minutes, then mix in tomatoes and cilantro. Give a good stir and cook another 3-5 minutes. Stir and serve.
Note: you can use any variety of vegetables you like for this dish. As long as the total number of cups of vegetables remains about the same, you can use whatever you like.