Basmati Rice Pilaf With Apples Squash And Cranberries

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A yummy side dish with lots of good flavors! This makes a great holiday dish or makes anyday special! this recipe is from washington post columnist stephanie witt sedgwick.

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Steps

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Heat oil in a medium pot over medium-high heat.

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Add the onion and cook for 2 to 3 minutes , stirring , then add the squash , apple , cranberries and salt.

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Stir to combine , and cook for 2 minutes.

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Add the rice , stirring to coat evenly.

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Then add the broth or water.

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Allow the liquid to come just to a boil , then reduce the heat to medium and cook for 5 minutes.

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Cover and reduce the heat so the liquid is barely bubbling at the edges.

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Cook for 5 to 10 minutes , until the rice is tender and all of the broth or water has been absorbed.

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Use a fork to stir once halfway through cooking.

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Turn off the heat.

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Let the finished rice sit , covered , for 5 to 10 minutes.

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Uncover , fluff with a fork and serve.

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Makes 6 to 8 servings.

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Ingredients

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olive oil, onion, butternut squash, granny smith apple, dried sweetened cranberries, salt, basmati rice, vegetable broth