Lunch
Wild Rice and Squash Pilaf
A fall-inspired side with wild rice, roasted squash, and herbs. Earthy, sweet, and colorful—ideal for holiday spreads.
Ingredients:
- 1 1/2 cups sliced fresh mushrooms
- 1 1/2 cups diced winter squash
- 2 medium onions, finely chopped 1/2 cup chopped green pepper
- 2 cloves garlic cloves, minced
- 2 tablespoons olive or vegetable oil
- 3 cups cooked wild rice 1/2 cup chicken broth 1 tablespoon soy sauce
- 1/2 teaspoon dried savory
- 1/4 cup sliced almonds, toasted
Directions:
- In a large saucepan, saute mushrooms, squash, onions, green pepper and garlic in oil until crisp-tender, about 5-6 minutes. Stir in the rice. Add broth, soy sauce and savory. Cover and simmer for 13
- -15 minutes or until squash is tender. Toss with almonds if desired.