Back to Wild Rice and Squash Pilaf

Print Options


Card Sizes

Wild Rice and Squash Pilaf Recipe

Wild Rice and Squash Pilaf Recipe

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. YIELD:10 servings


  • 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.

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.

Reviews for Wild Rice and Squash Pilaf

Sort By :

Average Rating
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."

Loading Image