Wild And Brown Rice Pilaf With Butternut Squash, Cranberries

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped peeled carrot
1 tablespoon	15ml	Minced peeled ginger
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Ground cumin
1		Garlic clove - minced
3 cups	711ml	Cubed (1/2") peeled seeded
		Butternut squash
1 cup	160g / 5.6oz	Wild rice
1 cup	160g / 5.6oz	Long-grain brown rice
1		Fuji apple - peeled, cored,
		And diced
1		Cinnamon stick
3 3/4 cups	888ml	Water
2 teaspoons	10ml	Salt
1/2 cup	46g / 1.6oz	Dried cranberries
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large saucepan over medium heat. Add onion and carrot; saute 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.

Source:
Bon Appetit, November 2002

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