Wild Rice and Squash Pilaf

Name: Wild Rice and Squash Pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 1-1/2 cups sliced fresh mushrooms; 1-1/2 cups finely chopped peeled winter squash; 2 medium onions, finely chopped; 1 small green pepper, chopped; 2 tablespoons olive oil; 2 to 3 garlic cloves, minced; 3 cups cooked wild rice; 1/2 cup chicken broth or vegetable broth; 1 tablespoon reduced-sodium soy sauce; 1/2 teaspoon dried savory; 1/4 cup sliced almonds, toasted

Total Time Prep: 15 min. Cook: 20 min.

Yield 10 servings

Test Kitchen Approved

This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California

Ingredients

1-1/2 cups sliced fresh mushrooms
1-1/2 cups finely chopped peeled winter squash
2 medium onions, finely chopped
1 small green pepper, chopped
2 tablespoons olive oil
2 to 3 garlic cloves, minced
3 cups cooked wild rice
1/2 cup chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon dried savory
1/4 cup sliced almonds, toasted

Directions

In a large saucepan, saute mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer.
Stir in wild rice, broth, soy sauce and savory. Cover; cook over medium-low heat until squash is tender, 13-15 minutes. Stir in almonds.

Nutrition Facts

1/2 cup: 118 calories, 4g fat (1g saturated fat), 0 cholesterol, 114mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Recipe Creator