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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This creamy dish conjures all the taste and texture of risotto without the time-consuming stirring procedure. Ingredients:
2/3 cup water |
1/3 cup uncooked wild rice |
1 1/4 cups diced peeled acorn squash or butternut squash |
2 poblano chiles (about 1/4 pound) |
1 cup fat-free, less-sodium chicken broth |
1 1/2 cups cooked arborio rice |
1/2 cup (2 ounces) grated fresh romano cheese |
2 tablespoons butter or stick margarine |
1 tablespoon chopped fresh or |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Bring the water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
2. Cook squash in boiling water 4 minutes or until tender. Rinse squash with cold water; drain.
3. Preheat broiler.
4. Cut the poblanos in half lengthwise; discard the seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop poblanos. Set aside.
5. Bring the broth to a boil in a large saucepan. Add the cooked wild rice and Arborio rice; cook 2 minutes, stirring constantly. Reduce the heat to medium, and add the cheese and butter, stirring until the cheese melts. Add squash, poblanos, thyme, salt, and pepper; cook 2 minutes or until thoroughly heated.
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