More Great Recipes: Dinner | Rice | Side Dish | Vegan

Heavenly Squash, Cranberries and Rice


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 Tablespoons olive, canola, or light sesame oil
1 large onion, chopped (about 2 cups)
1 jalapeño, seeded and minced
1/4 cup apple juice
1/3 cup currants
1 cup fresh cranberries
2 cups cut-up butternut squash (1 pound)
1/2 teaspoon salt
21/2 cups cooked brown rice
1 cup finely chopped celery
1/4 cup lightly toasted, chopped walnuts or pecans (optional)


Heat a heavy skillet over medium heat.


Add oil, onion, and jalapeño. Cover and cook for about 5 minutes, or until onions are transparent.


Remove lid and cook on low for about 25 minutes, stirring occasionally, until onions are lightly browned.


Add the apple juice, currants, cranberries, and squash. Cover and cook for about 15 minutes or until squash is fork-tender and berries are soft.


Blend in salt. Stir in rice and continue to cook until rice is heated.


Remove to serving bowl. Mix in chopped celery. Top with toasted nuts, if desired.


Try serving this with braised winter greens and warm country cornbread.


without walnuts:


Total calories per serving: 157


Fat: 4 grams


Carbohydrates: 29 grams


Protein: 3 grams


Sodium: 165 milligrams


Fiber: 4 grams


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11110 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter