serves 4-6

2 c brown basmati rice
4 c vegetable broth
1 medium squash, peeled, seeded and cut into 1/2" cubes
1/2 small red onion, finely chopped
1 c coarsely chopped celery
1/2 c fresh chopped cilantro
1/2 c dried cranberries
1 c toasted walnuts or almonds, chopped
1/4 c olive oil
3 T soy sauce
1/2 t rice vinegar
the juice of 1 lemon
3 t ground cumin
1/8 t sugar

In a saucepan, combine rice and vegetable broth, and bring to a boil. Cover, reduce heat to a simmer, and cook 40 minutes, until tender. Transfer to large bowl.

Preheat oven to 425F. Arrange squash on a baking sheet, transfer to oven, and roast for 25 minutes, until tender. Add to bowl with rice. Stir in red onion, celery, cilantro, cranberries, almonds and walnuts. In a small bowl, whisk together olive oil, soy sauce, rice vinegar, lemon juice, cumin and sugar. Pour over salad, and toss to coat. Serve warm.

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