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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	cut	64.0	14.944	1.76	0.16
butternut squash	4	ounces	peeled cut	51.0291	13.2562	1.1340000000000001	0.1134
granny smith apple	1		peeled cored cut	96.86	22.7287	0.7348	0.3173
cranberry	1/3	cup	chopped dried sweetened	16.8667	4.388999999999999	0.1687	0.0477
salt	1/8	teaspoon		-	-	-	-
basmati rice	1 1/2	cups	uncooked rinsed	-	-	-	-
vegetable broth	2 1/2	cups		405.9	65.805	14.883	9.594

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.