Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries Recipe

Name: Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 cups 1/2-inch cubes peeled seeded butternut squash; 1 cup wild rice; 1 cup long-grain brown rice; 1 Fuji apple, peeled, cored, diced; 1 cinnamon stick; 3 3/4 cups water; 2 teaspoons salt; 1/2 cup dried cranberries

Servings: persons

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
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

1
Heat oil in heavy large saucepan over medium heat.
2
Add onion and carrot; saute 5 minutes.
3
Add ginger, curry powder, cumin, and garlic; stir 1 minute.
4
Stir in squash and next 4 ingredients.
5
Add 3 3/4 cups water and salt.
6
Bring to boil.
7
Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes.
8
Remove from heat.
9
Stir in cranberries.
10
Cover; let stand until cranberries soften, about 10 minutes.
11
Season to taste with salt and pepper.
12
Transfer to bowl.
13
(Can be made 2 hours ahead.
14
Let stand uncovered at room temperature.
15
Cover with plastic wrap; rewarm in microwave.)

1776

kcal

Calories

147

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 1/2 cup chopped peeled carrot, 1 tablespoon minced peeled ginger, and more.

Yes, Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries

How did you like this recipe?

Frequently Asked Questions