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