Wild and Brown Rice Pilaf with Butternut Squash and

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions