Wild And Brown Rice Pilaf With Butternut Squash, Cranberries

Wild And Brown Rice Pilaf With Butternut Squash, Cranberries
Wild And Brown Rice Pilaf With Butternut Squash, Cranberries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup chopped onion

  • 1/2

    cup chopped peeled carrot

  • 1

    tablespoon minced peeled ginger

  • 1

    tablespoon curry powder

  • 1

    teaspoon ground cumin

  • 1

    garlic clove minced

  • 3

    cups cubed (1/2") peeled seeded

  • butternut squash

  • 1

    cup wild rice

  • 1

    cup long-grain brown rice

  • 1

    Fuji apple peeled, cored, and diced

  • 1

    cinnamon stick

  • 3 3/4

    cups water

  • 2

    teaspoons salt

  • 1/2

    cup dried cranberries

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.) This recipe yields 8 servings. Per serving: calories, 271; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: