Recipe information
Yield
Makes 8 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
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Preparation
Heat 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 squash and next 4 ingredients. Add 3 3/4 cups 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. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. DO AHEAD Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.