Basmati Rice Pilaf with Apples, Squash & Cranberries

[kirra]

Basmati Rice Pilaf With Apples, Squash & Cranberries

Ingredients:

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

Preparation:

Heat the 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

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