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
Wild Rice and Squash Pilaf
Wild Rice and Squash Pilaf
Prep Time
15 min
Cook Time
20 min
Yield
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
Directions
- In a large saucepan, saute mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer.
- 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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