This creamy dish conjures all the taste and texture of risotto without the time-consuming stirring procedure.
2/3 cup water
1/3 cup uncooked wild rice
1 1/4 cups 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 cups 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
How to Make It
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.
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 10 minutes or until blackened, turning occasionally. Place 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 2 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 2 minutes or until thoroughly heated.
Delicious! To speed things up even more, I used Uncle Ben's Instant Roasted Garlic Rice and combined with the wild rice. Added a bit more butternut squash (roasted instead of boiled) and subbed shredded Parmesan for the Romano. Quick and easy!
LOVED this! Used vegetable bouillon, sage instead of tyme, parm instead of romano, brown rice instead of wild, and skipped the poblano because I didn't have one. Quick, easy, and cheap to make - served it to guests who devoured it. Definitely will make again.