Ingredients

• 3 cups water
• ½ cup brown rice
• ½ cup wild rice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon ground sage
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
• ½ pound asparagus spears, ends trimmed and cut into 1-inch pieces
• 1 cup sliced onion, sliced pole to pole (see Recipe Notes)