Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped peeled carrot
• 1 tablespoon minced peeled ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 3 cups 1/2-inch cubes peeled seeded butternut squash
• 1 cup wild rice
• 1 cup long-grain brown rice
• 1 Fuji apple, peeled, cored, diced
• 1 cinnamon stick
• 3 3/4 cups water
• 2 teaspoons salt
• 1/2 cup dried cranberries

1. Heat oil in heavy large saucepan over medium heat.
2. Add onion and carrot; saute 5 minutes.
3. Add ginger, curry powder, cumin, and garlic; stir 1 minute.
4. Stir in squash and next 4 ingredients.
5. Add 3 3/4 cups water and salt.
6. Bring to boil.
7. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes.
8. Remove from heat.
9. Stir in cranberries.
10. Cover; let stand until cranberries soften, about 10 minutes.
11. Season to taste with salt and pepper.
12. Transfer to bowl.
13. (Can be made 2 hours ahead.
14. Let stand uncovered at room temperature.
15. Cover with plastic wrap; rewarm in microwave.)

olive oil, onion, peeled carrot, peeled ginger, curry powder, ground cumin, garlic, wild rice, longgrain brown rice, apple, cinnamon, water, salt, cranberries

Taken from www.epicurious.com/recipes/food/views/wild-and-brown-rice-pilaf-with-butternut-squash-and-dried-cranberries-107275 (may not work)