Basmati Rice Pilaf With Apples, Squash and Cranberries

• 1 tablespoon olive oil
• 1 small onion (preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice, about 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, cut into 1/4- 1/2 inch cubes
• 13 cup dried sweetened cranberries, coarsely chopped
• 18 teaspoon salt
• 1 12 cups uncooked basmati rice, rinsed according to package directions
• 2 12 cups about vegetable broth (or water or chicken broth)

1. Heat oil in a medium pot over medium-high heat.
2. 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.
3. Add the rice, stirring to coat evenly; then add the broth or water.
4. Allow the liquid to come just to a boil, then reduce the heat to medium and cook for 5 minutes.
5. 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.
6. Turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.
7. Uncover, fluff with a fork and serve.
8. Makes 6 to 8 servings.

olive oil, onion, butternut squash, granny smith apple, cranberries, salt, basmati rice, vegetable broth

Taken from www.food.com/recipe/basmati-rice-pilaf-with-apples-squash-and-cranberries-401685 (may not work)