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Wild Rice and Squash Pilaf

 Wild Rice and Squash Pilaf
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
10 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.