2 tbsp olive oil 1 cup chopped onion 1/2 cup chopped carrot 1 tbsp minced ginger 1 tsp curry powder 1 tsp ground cumin 1 clove garlic, minced 3 cups 1/2 inch cubes peeled seeded butternut squash 1 cup wild rice 1 cup long-grain brown rice 1 apple, peeled, cored and diced 1 cinnamon stick 3 3/4 cup broth OR 3 3/4 cup water plus 1 tsp salt 1/2 cup dried cranberries

* from epicurious.com, this recipe makes A LOT of rice pilaf! 1. heat oil in large heavy saucepan over med heat, add onion and carrot, saute ~5 min. 2. Add ginger, curry, cumin, garlic and saute 1 min 3. Stir in squash, rices, apple and add cinnamon stick. 4. Add broth or water/salt, bring to boil, reduce heat to low, cover and simmer until water is absorbed and rice is tender (~45 minutes). 5. Remove from heat, stir in cranberries, cover and let sit for about 10 minutes