Wild Rice and Squash Pilaf Recipe

5 1 1
Wild Rice and Squash Pilaf Recipe
Wild Rice and Squash Pilaf Recipe photo by Taste of Home
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Wild Rice and Squash Pilaf Recipe

Read Reviews
5 1 1
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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

Nutritional 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.

  • 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
  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

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vegelady User ID: 6021501 22037
Reviewed Nov. 25, 2011

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

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