Wild Rice and Squash Pilaf |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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:
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:
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.
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