Rice Pilaf with Butternut Squash and Cranberries
Total time: 2 hours, 30 minutes
Yield: 16 servings
- 6 cups ½-inch cubes peeled seeded butternut squash
- 1 teaspoon salt
- 5 tablespoons olive oil, divided
- 2 cups chopped onion
- 1 cup chopped peeled carrot
- 2 tablespoons minced peeled ginger
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 2 cups wild rice
- 2 cups long-grain brown rice
- 2 Fuji apples, peeled, cored, cut into ½ inch cubes
- 2 cinnamon sticks
- 7 ¼ cups water
- 4 teaspoons salt
- 1 cup dried cranberries
Preheat oven to 425°F
Toss squash cubes with 2 tablespoons olive oil and 1-teaspoon salt. Arrange squash cubes on baking sheets in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Remove squash from oven and set aside.
Toss diced apple with 1-tablespoon olive oil. Arrange diced apple on a baking sheet and roast until tender 5-10 minutes. Do not over-roast. Set aside.
Heat 2 tablespoons 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 wild rice, long grain rice, and cinnamon sticks. Add water and salt. Bring to boil.
Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Taste and add more water if necessary. Remove from heat. Gently stir in squash, apple and cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to a microwaveable serving dish (Can be made 2 hours ahead. Let stand uncovered at room temperature.)
Heat to serve.