Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 1/2-inch cubes peeled seeded butternut squash |
1 cup wild rice |
1 cup long-grain brown rice |
1 fuji apple, peeled, cored, diced |
1 cinnamon stick |
3 3/4 cups water |
2 teaspoons salt |
1/2 cup dried cranberries |
Directions:
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.)
2. Per serving: calories, 271; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0. Nutritional analysis provided by Bon Appétit
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