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V--Wild Rice and Squash Pilaf

Source of Recipe

Down-Home Diabetic Cookbook – E. Oilmann; CA

Wild Rice and Squash Pilaf

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".

Exchanges
WW Points
Serves: 10

1-1/2 cups sliced fresh mushrooms
1-1/2 cups diced peeled winter squash
2 medium onions, finely chopped
1/2 cup chopped green pepper
3 garlic cloves, minced
2 tablespoons olive or vegetable oil
3 cups cooked wild rice
1/2 cup low-sodium chicken/vegetable broth
1 tablespoon light soy sauce
1/2 teaspoon dried savory
1/4 cup sliced almonds, toasted

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 a1monds.

One 1/2-cup serving equals: Calories: 115...Carbohydrate: 17 gm...Protein: 4 gm...Sodium: 99 mg....Fat: 4 gm... Cholesterol: trace.... Fiber: 2 gm ++++ Exchanges: 1 Starch...1 Vegetable... 1/2 Fat ++++ WWP: 2