Wild Rice and Squash Pilaf
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 10 servings.
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
Ingredients
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1-1/2 cups sliced fresh mushrooms
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1-1/2 cups finely chopped peeled winter squash
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2 medium onions, finely chopped
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1 small green pepper, chopped
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2 tablespoons olive oil
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2 to 3 garlic cloves, minced
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3 cups cooked wild rice
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1/2 cup chicken broth or vegetable broth
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1 tablespoon reduced-sodium soy sauce
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1/2 teaspoon dried savory
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1/4 cup sliced almonds, toasted
Directions
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1.
In a large saucepan, saute mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer.
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2.
Stir in rice, broth, soy sauce and savory. Cover; cook over medium-low heat until squash is tender, 13-15 minutes. Stir in almonds.
Nutrition 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.
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