Ingredients
1/2
cup chopped peeled carrot
1
tbsp minced peeled ginger
3
cups 1/2-inch cubes peeled seeded butternut squash
1
cup long-grain brown rice
1
Fuji apple, peeled, cored, diced
1/2
cup dried cranberries
Directions
1.
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. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)
Columbus Restaurants
