Wild Rice Pilaf With Grilled Summer Squash, Portabella, And Chicken – a delicious recipe with Basmati Rice, summer, portabella mushroom caps, chicken thighs, herbs, cherry tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare rice according to package instructions, erring on the firm side (less water).
2
While rice is cooking, chop squash into 1/2 inch chunks and toss with olive oil, salt, and pepper. Lightly rinse and shake moisture out of portabellas, drizzling with olive oil and a sprinkling of salt and pepper. Season chicken with salt and pepper as well.
3
Grill chicken and portabellas over medium heat, turning chicken once and mushrooms twice (to spill off excess moisture). Grill squash in a grill basket over medium heat, turning frequently until nicely browned but still firm.
4
When portabellas and chicken are done, slice into bite-size pieces. Chop herbs finely.
5
Combine cooked rice, grilled squash, portabellas, chicken, herbs, and tomatoes (if using) in a large serving bowl. Drizzle with olive oil (about 2 Tbsp), lemon juice, and salt and pepper to taste.
554
kcal
Calories
11
g
Fat
78
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 C Basmati Rice Medley (from Trader Joe's) or other rice or rice blend, 1.5 lbs summer squash, cut into 1/2 inch chunks, 2 portabella mushroom caps, 1 lb chicken thighs, and more.
Yes, Wild Rice Pilaf With Grilled Summer Squash, Portabella, And Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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