Wild Rice Pilaf With Grilled Summer Squash, Portabella, And Chicken

1. 1

   Prepare rice according to package instructions, erring on the firm side (less water).

2. 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. 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. 4

   When portabellas and chicken are done, slice into bite-size pieces. Chop herbs finely.

5. 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.

* Per serving · 4 servings · Values may vary.