Wild Rice & Butternut Squash Medley

2 Tbs olive oil
2 Tbs dried minced onion
3 cloves garlic, minced
1 16-oz pkg cooked wild rice, or 3 cups cooked wild rice
1 lb butternut squash, peeled, seeded and cubed
1 15-oz can kidney beans, drained and rinsed
1 Tbs Dijon mustard
1 Tbs dried oregano
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper

1) Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Stir in garlic, and cook 1 minute more, or until fragrant.
2) Stir in wild rice, squash, beans, mustard, oregano, cumin, salt, pepper and 11/2 cups water. Cover, and bring to a boil.
3) Reduce heat to medium low, and simmer 15 minutes, or until all liquid is absorbed. Season to taste with salt and pepper.

Review: Whoo - wild rice is pricey. I couldn't find precooked wild rice (silly Idaho), so I bought wild rice from the bulk food section ($10.99 a pound) and cooked it. Fortunately, this dish was yummy and made up for the cost. Oh, and I doubled the amount of squash, because it's yummy and Costco only sells 2 lbs at a time. Shucks.