Spiced Wild Rice Pilaf with Butternut Squash and Dried Cranberries
For a delicious rice side dish this holiday season, why not try spiced wild rice pilaf with butternut squash and dried cranberries? This tasty dish calls for fresh ginger, cumin, cinnamon, cranberries and more flavorful ingredients.
Why You'll Love This Recipe
Here are the top 5 reasons why you need to make spiced wild rice pilaf with butternut squash and dried cranberries:
1. It's a perfect holiday side dish: This recipe is bursting with festive flavors that are sure to impress your dinner guests during the holiday season. The combination of warm spices, sweet cranberries, and hearty wild rice will make this dish a standout on your holiday table.
2. It's easy to make: Despite its impressive flavors, this dish is surprisingly simple to prepare. With just a few basic ingredients and kitchen staples, you can have this flavorful pilaf ready in no time. It's a great way to add some variety to your holiday menu without spending hours in the kitchen.
3. It's healthy and wholesome: Wild rice is a nutritious whole grain that is high in fiber and protein. Paired with nutrient-packed butternut squash and antioxidant-rich cranberries, this dish is not only delicious but also good for you. It's a great way to sneak some extra nutrients into your holiday meal.
4. It's versatile: This recipe can easily be customized to suit your taste preferences. Add some nuts or seeds for extra crunch, swap out the butternut squash for sweet potatoes, or adjust the spice level to suit your palate. The possibilities are endless, making this dish a great option for picky eaters or those with dietary restrictions.
5. It's a crowd-pleaser: Whether you're serving a small family dinner or a large holiday gathering, this spiced wild rice pilaf is sure to be a hit with everyone at the table. The warm, comforting flavors and satisfying textures will have your guests coming back for seconds. Try this recipe out and watch it become a new holiday favorite in your household!
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- 3 cups 3/4 inch cubes, peeled butternut squash (about 1 pound cubes)
- 1 cup wildrice
- 1 cup long-grain brown rice
- 1 sweet apple, peeled, cored, diced
- 1 cinnamon stick
- 3 cups chicken broth
- 1 cup Sun-Maid Cape Cod Cranberries
- salt
- pepper
Instructions
- Heat oil, onion and carrot in a deep skillet or saucepan with lid. Cook and stir over medium heat 5 minutes or until softened.
- Add ginger, curry powder, cumin and garlic; cook and stir for 1 minute.
- Add squash, rices, apple, cinnamon stick and broth. Bring to a boil; cover, reduce heat and simmer until rices are tender, about 45 minutes.
- Remove from heat. Add cranberries. Let stand 10 minutes. Season to taste with salt and pepper. (Can be prepared up to 2 hours ahead and held uncovered at room temperature. To serve, cover lightly and reheat in microwave.)
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