Basmati Rice Pilaf With Apples, Squash and Cranberries

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.

• Ready In: 45 mins
• Yields: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  small onion (preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice, about 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, cut into 1/4- 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
• 2 1⁄2 cups  about vegetable broth (or water or chicken broth)

Directions

1. 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.
2. 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.
3. 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.
4. Turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.
5. Uncover, fluff with a fork and serve. Makes 6 to 8 servings.