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Wild And Brown Rice Pilaf With Butternut Squash, Cranberries

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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

Details

Servings 8

Preparation

Step 1

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.

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