Autumn Spice Pilaf
3 cups 1/2-inch cubes peeled seeded butternut squash
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
1 cup wild rice
1 cup long-grain white rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups rich vegetable stock (click here for recipe)
1/3 cup dried cranberries
Preparation:
Steam squash cubes for 10 minutes and set aside. Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add vegetable stock. 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. 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.
Each serving contains approximately: Calories: 200, Total Fat: 2.5g, Saturated Fat: 0.4g, Carbohydrates: 37g, Fiber: 2.7g, Protein: 4.25g, Sodium: 27mg
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