Basmati Rice Pilaf With Apples, Squash and Cranberries
Nourish
- Course: Side Dish
- Features: Healthy
Summary:
I love the mix of sweet and savory in this side dish: It's starch and vegetable in one pot that I could easily make a whole meal of. There's no added sugar, but it's sweet. No added herbs, but it's floral; it also looks good.
I use enough oil to saute the onion, but that's it. A pinch of salt is all that's needed, and, though I call for low-sodium chicken broth, this could just as easily be made with water, so it's an option for a vegetarian audience.
The one thing to watch out for here is the liquid-to-rice ratio. I've given the ratio for the brand of basmati rice I used, but not all basmati rice cooks the same. Check out the ratio recommended on the package and adjust with an extra 1/4 to 1/2 cup or so to allow for the liquid that will be absorbed by the cranberries and vegetables as the pilaf cooks.
6 to 8 servings
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
Directions:
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.
Recipe Source:
From columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
