Basmati Rice Pilaf With Apples, Squash And Cranberries

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon olive oil
• 1 small onion (preferably a sweet variety such as maui, wall walla or vidalia, cut into small dice, about 1/2 cup)
• 4 ounces butternut squash, peeled and cut into 1/4- to 1/2-inch cubes (1 cup)
• 1 medium granny smith apple, peeled, cored, cut into 1/4- 1/2 inch cubes
• 1/3 cup dried sweetened cranberries, coarsely chopped
• 1/8 teaspoon salt
• 1 1/2 cups uncooked basmati rice, rinsed according to package directions
• 2 1/2 cups about vegetable broth (or water or chicken broth)

Recipe

• 1 heat oil in a medium pot over medium-high heat. add the onion and cook for 2 to 3 minutes, stirring, then add the squash, apple, cranberries and salt; stir to combine, and cook for 2 minutes.
• 2 add the rice, stirring to coat evenly; then add the broth or water. allow the liquid to come just to a boil, then reduce the heat to medium and cook for 5 minutes.
• 3 cover and reduce the heat so the liquid is barely bubbling at the edges; cook for 5 to 10 minutes, until the rice is tender and all of the broth or water has been absorbed; use a fork to stir once halfway through cooking.
• 4 turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.
• 5 uncover, fluff with a fork and serve. makes 6 to 8 servings.