Squash Mushroom Gorgonzola Pilaf Recipes

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SQUASH, MUSHROOM AND GORGONZOLA PILAF



Squash, Mushroom and Gorgonzola Pilaf image

Super treat food, without the cheat!!

Provided by Rachel Wilcock

Time 1h5m

Yield 2

Number Of Ingredients 11

1 tsp rapeseed oil
1 large onion, halved and sliced
3 garlic cloves, finely chopped
200g chunk butternut squash, peeled, deseeded and diced
140g small button mushroom
125g brown basmati rice
700ml reduced-salt vegetable stock
10 pieces dried mushroom, chopped
2 tsp chopped fresh sage
small pack parsley, chopped, stalks and leaves separated
40g gorgonzola, crumbled

Steps:

  • Heat the oil in a large non-stick pan, add the onion and garlic, and fry for 5 mins.
  • Tip in the squash and button mushrooms, and cook for a few mins more.
  • Stir in the rice, then pour in the stock. Stir well, then add the dried mushroom, sage and parsley stalks.
  • Cover and simmer over a low heat for 35-40 mins until the rice is tender - check towards the end of cooking and add a little water if the rice has absorbed all the stock. If there is a lot of liquid, uncover and cook for an additional 5-10 mins.
  • Take off the heat, fold in the parsley leaves and cheese with some black pepper, then allow to stand for 5 mins before serving.

Nutrition Facts : Calories 422 calories

WILD RICE AND SQUASH PILAF



Wild Rice and Squash Pilaf image

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. -Erica Ollmann, San Diego, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 11

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

Steps:

  • In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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