Recipe for Wild and Brown Rice Pilaf with Butternut Squash, Cranberries 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tbl minced peeled ginger
1 tbl curry powder
1 tsp ground cumin
1 x garlic clove minced
3 cup cubed (1/2") peeled seeded
butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 x Fuji apple peeled, cored,
and diced
1 x cinnamon stick
3/4 cup water
2 tsp salt
1/2 cup dried cranberries
Salt to taste
Instructions:
Instructions: Heat oil in heavy large saucepan over medium heat. Add onion and carrot; saute 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.)

This recipe yields 8 servings.

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