Basmati Rice Pilaf With Apples, Squash and Cranberries |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A yummy side dish with lots of good flavors! This makes a great holiday dish or makes anyday special! This recipe is from Washington Post columnist Stephanie Witt Sedgwick. Ingredients:
1 tablespoon olive oil |
1 small onion (preferably a sweet variety such as maui, wall walla or vidalia, cut into small dice, about 1/2 cup) |
4 ounces butternut squash, peeled and cut into 1/4- to 1/2-inch cubes (1 cup) |
1 medium granny smith apple, peeled, cored, cut into 1/4- 1/2 inch cubes |
1/3 cup dried sweetened cranberries, coarsely chopped |
1/8 teaspoon salt |
1 1/2 cups uncooked basmati rice, rinsed according to package directions |
2 1/2 cups about vegetable broth (or water or chicken broth) |
Directions:
1. Heat oil in a medium pot over medium-high heat. Add the onion and cook for 2 to 3 minutes, stirring, then add the squash, apple, cranberries and salt; stir to combine, and cook for 2 minutes.
2. Add the rice, stirring to coat evenly; then add the broth or water. Allow the liquid to come just to a boil, then reduce the heat to medium and cook for 5 minutes.
3. Cover and reduce the heat so the liquid is barely bubbling at the edges; cook for 5 to 10 minutes, until the rice is tender and all of the broth or water has been absorbed; use a fork to stir once halfway through cooking.
4. Turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.
5. Uncover, fluff with a fork and serve. Makes 6 to 8 servings.
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