Recipe: <!-- -->Wild Rice Pilaf with Squash and Herbs<!-- -->
A wonderful harvest-season recipe in which tender veggies, fresh herbs and lemon zest complement chewy, earthy wild rice. Leftovers are perfect over a green salad for lunch.
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Cooking tools:
- Skillet
- Stove
- Measuring cup
- Wooden spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Saucepan
- Microplane
- Kitchen scale
- Colander
- Spoon
- Airtight container
- Pot
Ingredients
- 1 cup wild rice
- 2 1/4 cups low-sodium vegetable broth, divided
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup diced yellow squash
- 1 cup diced zucchini
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons nutritional yeast
- 1 tablespoon finely chopped fresh oregano
- 2 teaspoons freshly grated lemon zest
- 1/4 teaspoon ground black pepper
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