Show Subscription Form




Wild Rice and Squash Pilaf Recipe
Wild Rice and Squash Pilaf Recipe photo by Taste of Home

Wild Rice and Squash Pilaf Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 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

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.

Directions

  1. In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer.
  2. 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.
Originally published as Wild Rice and Squash Pilaf in Reminisce November/December 1997, p49

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.

Reviews for Wild Rice and Squash Pilaf

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 25, 2011

"Would work with tilapia fish ... have to cook squash ahead and rice I needed to cook longer."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT