Wild Rice and Squash Pilaf Recipe

Wild Rice and Squash Pilaf Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Wild Rice and Squash Pilaf Recipe

Prep: 15 min. Cook: 20 min.

Yield: 10 Servings

15 20 35

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 the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer.
Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds. Yield: 10 servings.

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

Originally published as Wild Rice and Squash Pilaf in Reminisce November/December 1997, p49