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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.”

Ingredients Nutrition

  • 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
  • 13 cup dried sweetened cranberries, coarsely chopped
  • 18 teaspoon salt
  • 1 12 cups uncooked basmati rice, rinsed according to package directions
  • 2 12 cups about vegetable broth (or water or chicken broth)


  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.

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