Cabbagetown Wild Rice Pilaf

Ingredients

2 tbsp olive oil

1 cup chopped onion

½ cup chopped peeled carrot

1 tbsp minced peeled ginger

1 tbsp hot sauce (we like Cholula brand)

1 tsp ground cumin

3 garlic cloves, minced

3 cups peeled seeded butternut squash (cut in 1/2 inch cubes)

1 cup wild rice

1 cup long-grain brown rice

1 apple, peeled, cored, diced

1 tsp ground cinnamon

3 ¾ cups vegetable stock

½ cup dried cranberries

½ cup chopped walnuts or almonds for garnish

Directions

Heat oil in a large saucepan over medium heat. Add onion and carrot and sauté 5 to 7 minutes. Stir in ginger, hot sauce, cumin, and garlic and cook for another 2 minutes, stirring occasionally. Then add squash, both kinds of rice and the diced apple and mix well.

Now add the stock and bring to a boil. Reduce heat to medium-low, cover and simmer for about 50 minutes, until rice is tender. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Garnish with nuts.