- 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
- 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.