Jewelled 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

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