Cooking Index - Cooking Recipes & IdeasWild And Brown Rice Pilaf With Butternut Squash, Cranberries Recipe - Cooking Index

Wild And Brown Rice Pilaf With Butternut Squash, Cranberries

Courses: Side dish
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1 cup 62g / 2.2ozChopped onion
1/2 cup 55g / 1.9ozChopped peeled carrot
1 tablespoon 15mlMinced peeled ginger
1 tablespoon 15mlCurry powder
1 teaspoon 5mlGround cumin
1   Garlic clove - minced
3 cups 711mlCubed (1/2") peeled seeded
  Butternut squash
1 cup 160g / 5.6ozWild rice
1 cup 160g / 5.6ozLong-grain brown rice
1   Fuji apple - peeled, cored,
  And diced
1   Cinnamon stick
3 3/4 cups 888mlWater
2 teaspoons 10mlSalt
1/2 cup 46g / 1.6ozDried 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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