Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

This creamy dish conjures all the taste and texture of risotto without the time-consuming stirring procedure.

Chef Kevin Cullen
Recipe by Cooking Light October 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 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.

Source

Goodfellow's, Minneapolis, MN

Nutrition Facts

322 calories; calories from fat 28%; fat 10g; saturated fat 6.1g; mono fat 2.9g; poly fat 0.5g; protein 10.7g; carbohydrates 47.8g; fiber 2.4g; cholesterol 30mg; iron 2.6mg; sodium 500mg; calcium 179mg.
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