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Rice Pilaf with Butternut Squash and Dried Cranberries by


2 tbsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
1 tbsp minced ginger
1 tsp curry powder
1 tsp ground cumin
1 clove garlic, minced
3 cups 1/2 inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 apple, peeled, cored and diced
1 cinnamon stick
3 3/4 cup broth OR 3 3/4 cup water plus 1 tsp salt
1/2 cup dried cranberries


* from, this recipe makes A LOT of rice pilaf!

1. heat oil in large heavy saucepan over med heat, add onion and carrot, saute ~5 min.
2. Add ginger, curry, cumin, garlic and saute 1 min
3. Stir in squash, rices, apple and add cinnamon stick.
4. Add broth or water/salt, bring to boil, reduce heat to low, cover and simmer until water is absorbed and rice is tender (~45 minutes).
5. Remove from heat, stir in cranberries, cover and let sit for about 10 minutes

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