Wild Rice with Squash


Culinary Tools:

  • 4-Quart Dutch Oven with Cover 
  • Chef’s Knife 
  • Junior Steamer/Colander


  • ½ cup onion, finely chopped
  • ½ cup fresh mushrooms, sliced
  • ½ cup acorn squash, peeled and diced
  • 3 tablespoons green peppers, chopped
  • ½ teaspoon garlic, minced
  • 1 cup canned fat free chicken broth
  • 2/3 cup wild rice
  • 2 tablespoons toasted sliced almonds
  • 1 bay leaf
  • Pinch of parsley
  • Salt to taste


Cut onion, mushrooms, acorn squash, green pepper, and garlic with Chef’s Knife.  Add chicken broth to the 4-Quart Dutch Oven, cover and leave Redy-cook valve open.  Turn on the stove to medium-high heat.  When the valve whistles, add wild rice (previously washed in the Junior Colander/Steamer) and reduce heat to medium; cover and leave valve open.  At the sound of the valve, reduce heat to low and add the rest of the ingredients.  Cover and close the valve.  Cook for 10 minutes.  Remove bay leaf before serving.