Wild Rice and Squash Pilaf
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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.
