Ingredients for Basmati Rice Pilaf With Apples Squash And Cranberries
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
- 1 medium Granny Smith apple, peeled, cored, and diced (about 1 cup)
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1 cup basmati rice
- 2 cups vegetable broth
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How to Make Basmati Rice Pilaf With Apples Squash And Cranberries
- Heat 2 tablespoons of olive oil in a medium pot over medium-high heat.
- Add 1 medium onion, chopped, and cook for 2 to 3 minutes, stirring frequently. Add 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups), 1 medium apple (such as Honeycrisp or Fuji), peeled, cored, and diced (about 1 cup), 1/2 cup dried cranberries, and 1/2 teaspoon salt.
- Stir to combine and cook for 2 minutes, until slightly softened.
- Add 1 cup basmati rice, stirring to coat evenly with the oil and vegetables.
- Pour in 2 cups of chicken or vegetable broth (or water).
- Bring the liquid to a boil, then reduce the heat to medium-low and simmer for 5 minutes, uncovered.
- Cover the pot, reduce the heat to low, and simmer for 10-15 minutes, or until the rice is tender and all the liquid is absorbed. Stir halfway through cooking with a fork.
- Turn off the heat and let the rice sit, covered, for 5-10 minutes to steam.
- Fluff the rice with a fork before serving. Makes 6-8 servings.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
3g
Carbs
16g
