Mediterranean Rice

Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender 30 to 45 minutes. Drain excess liquid fluff rice with a fork and cook uncovered 5 minutes more.

Heat 1 tablespoon sesame oil in a heavy skillet or Dutch oven over medium heat; cook and stir onion until lightly browned and tender about 10 minutes. Add raisins honey cinnamon 1/2 teaspoon salt and 1/2 teaspoon black pepper to onion; reduce heat to medium-low and cook until raisins are tender about 4 minutes. Transfer mixture to a bowl and keep warm.

Heat the remaining 1 tablespoon sesame oil and olive oil in the same skillet over medium-high heat; add squash turnips and carrots. Cook and stir squash mixture until squash is just tender 5 to 10 minutes. Reduce heat to medium; add poblano pepper cilantro cumin 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook and stir mixture until turnips and carrots are tender 5 to 10 minutes more.

Stir onion mixture and wild rice into turnip mixture and cook until heated through 2 to 3 minutes.