Brown Rice With Winter Squash And Cashews

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1 cup short grain brown rice

1 tablespoon olive oil

1 large shallot, finely chopped (about 1/3 cup)

1 garlic clove, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 pound winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes (about 1 1/2 cups)

2 1/4 cups unsalted vegetable stock

1/4 teaspoon salt (can omit if stock and/or cashews are salted)

2/3 cup roasted unsalted cashews

Salt and pepper

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