A wonderful harvest-season recipe in which tender veggies, fresh herbs and lemon zest complement chewy, earthy wild rice. Leftovers are perfect over a green salad for lunch.
Ingredients
Method
If possible, soak wild rice in cold water overnight to reduce cooking time.
Heat a large skillet over medium heat until hot.
Add onion and garlic and cook 3 to 4 minutes or until beginning to stick to skillet.
Stir in 1/4 cup broth and continue to cook 3 to 4 minutes or until onion is translucent.
Stir in remaining broth, squash and zucchini and cook about 8 minutes longer or until vegetables are tender.
Stir in parsley, nutritional yeast, oregano, lemon zest, pepper and cooked rice until evenly blended.
Remove from heat and serve warm or cold.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.