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Wild Rice-Squash Risotto Ingredients: *This creamy dish conjures all the taste and texture of risotto without the time-consuming stirring procedure. Ingredients 2/3 cup water 1/3 cup uncooked wild rice 1-1/4 cup diced peeled acorn squash or butternut squash 2 poblano chiles (about 1/4 pound) 1 cup fat-free, less-sodium chicken broth 1-1/2 cup cooked Arborio rice 1/2 cup (2 ounces) grated fresh Romano cheese 2 tablespoons butter or stick margarine 1 tablespoon chopped fresh or 1 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon black pepper Directions Bring the water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside. Cook squash in boiling water 4 minutes or until tender. Rinse squash with cold water; drain. Preheat broiler. Cut the poblanos in half lengthwise; discard the seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for ten minutes or until blackened, turning occasionally. Place it in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop poblanos. Set aside. Bring the broth to a boil in a large saucepan. Add the cooked wild rice and Arborio rice; cook two minutes, stirring constantly. Reduce the heat to medium, and add the cheese and butter, stirring until the cheese melts. Add squash, poblanos, thyme, salt, and pepper; cook two minutes or until thoroughly heated. Yield: four servings (serving size: 1 cup). Nutrition information per serving: Calories: 322 (28-percent from fat) Fat: 10g Protein: 10.7g Carbohdyrates: 47.8g Fiber: 2.4g Cholesterol: 30mg Sodium: 500mg
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