Spiced Wild Rice Pilaf with Butternut Squash and Dried Cranberries
Serving Size / Yield
Ingredients
- 2 Tbs. olive oil
- 1 C. chopped onion
- 1/2 C. chopped carrot
- 1 Tbs. minced fresh ginger
- 1 Tbs. curry powder
- 1 tsp. ground cumin
- 1 clove garlic, minced
- 3 C. 3/4-inch cubes, peeled butternut squash (about 1 lb. cubes)
- 1 C. wild rice
- 1 C. long-grain brown rice
- 1 sweet apple, peeled, cored, diced
- 1 cinnamon stick
- 3-3/4 C. chicken broth
- 1 C. Sun-Maid Cape Cod Cranberries
- salt
- pepper
Directions
Heat oil, onion and carrot in a deep skillet or saucepan with lid. Cook and stir over medium heat 5 minutes or until softened. Add ginger, curry powder, cumin and garlic; cook and stir for 1 minute. Add squash, rices, apple, cinnamon stick and broth. Bring to a boil; cover, reduce heat and simmer until rices are tender, about 45 minutes. Remove from heat. Add cranberries. Let stand 10 minutes. Season to taste with salt and pepper. (Can be prepared up to 2 hours ahead and held uncovered at room temperature. To serve, cover lightly and reheat in microwave.)
Makes 8 servings
Nutrients per Serving: Calories 300; Protein 6g; Fat 5g (Sat. Fat 0.5g); Carbohydrate 57g; Dietary Fiber 5g; Cholesterol 5mg; Sodium 460mg
This recipe provided was by Sun-Maid.
