Autum Brown Rice

Ingredients
1 1/2 cups water
2/3 cup brown rice
3/4 cup peeled, diced butternut squash
3/4 cup chopped walnuts or pecans
1/2 cup chopped dried cranberries
2 tablespoons honey
1/4 teaspoon salt, or to taste

Directions
1. In a 1 1/2 quart saucepan, bring the water to a boil over
high heat. Add the rice; return to a boil. Reduce heat and
simmer, covered, for 35 minutes.

2. Add the squash; cover and simmer 10 minutes longer or until
the water is absorbed and the squash and rice are tender.

3. Stir in the nuts, cranberries, honey, and salt. Cook until
heated through.

Variation: Use apples instead of cranberries