Wild And Brown Rice Pilaf With Butternut Squash, Cranberries Recipe - Cooking Index
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 |
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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