Recipe courtesy of Edible Pioneer Valley.
Place the rice in a sauce pot. Cover with chicken stock, water, and 1 teaspoon salt. Cover and bring up to a high simmer for 50 to 60 minutes, until all kernels of rice are just split. Drain and reserve.
Blanch the Brussels sprouts in boiling, salted water for about 2 minutes, until crisp-tender. Remove, shock in ice water, drain, and reserve. Add the squash and turnips to the water. Blanch for 1 minute, remove, drain, and reserve.
Place a large sauté pan over high heat. When hot, add 1 tablespoon of the oil. Add the Brussels sprouts and sauté 1 to 2 minutes to lightly brown. Season with salt and pepper and remove to a bowl. Add the remaining oil and 1 tablespoon of the butter to the same sauté pan. When frothy, add the turnips and squash and sauté, tossing, for 3 to 4 minutes, until just tender and nicely colored. Season lightly with salt and pepper. Add the maple syrup and continue caramelizing for 1 minute. Add the onions and lemon juice, toss for 30 seconds, and remove to the bowl with the Brussels sprouts. Add the remaining butter to the pan. When it browns, immediately add the rice, toss to coat and warm the rice. Adjust the seasoning with salt and pepper.
Add the cooked vegetables to the rice, along with the cranberries and sage. Toss together and serve.