Jewelled Rice

Le-Creuset---Recipes---August---Rice

Created for: Iron Handle Saucepan

Directions

  1. Heat butter in a saucepan over medium heat. Add squash and sauté for 5-8 minutes.
  2. Add rice, water and cinnamon, bring to a boil.
  3. Cover with lid, reduce heat to low-simmer, and cook 35- 40 minutes.
  4. Remove from heat, add cranberries, place the lid on and steam for 10 minutes.
  5. Fluff with a fork and season with salt and pepper. Garnish with almonds.

Ingredients:

  • 2 Tbsp. (30ml) butter
  • 2 cups (500ml) butternut squash, small dice
  • 1 cup (250ml) brown basmati
  • 1 cup (250ml) wild rice
  • 3 1/3 cups (785ml) water
  • 1 cinnamon stick
  • ½ cup (125ml) dried cranberries
  • Salt to taste
  • Pepper to taste
  • ½ cup (125ml) flaked almonds, toasted


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Main Ingredient: Rice
Cooking Time: 1 hour
Serving Size: 8- 10