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Posted on Thursday, 11.05.09

Recipe: Basmati Rice Pilaf With Apples, Squash And Cranberries

SIDE DISH

BASMATI RICE PILAF WITH APPLES, SQUASH AND CRANBERRIES

• 1 tablespoon olive oil

• 1 small onion, preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice ( ½ cup)
• 4 ounces butternut squash, peeled and cut into 1/4- to ½-inch cubes (1 cup)
• 1 medium Granny Smith apple, peeled, cored and cut into 1/4- to ½-inch cubes
• 1/3 cup dried sweetened cranberries, coarsely chopped
• 1/8 teaspoon salt
• 1 ½ cups uncooked basmati rice, rinsed according to package directions
• About 2 ½ cups low-sodium chicken broth or water

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.

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.

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.

Turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.

Uncover, fluff with a fork and serve. Makes 6 to 8 servings.

Per serving (based on 8): 166 calories, 3 g protein, 34 g carbohydrates, 2 g fat (0 saturated fat), 0 mg cholesterol, 225 mg sodium, 1 g dietary fiber, 6 g sugar.

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