Wild Rice Pilaf with Squash

Source: Better Homes and Gardens

Makes 8 to 10 servings
Prep: 20 minutes
Cook: Low 4 hours, High 2 hours

Ingredients

2 large oranges
3 cups peeled, seeded winter squash cut into bite-size pieces (such as butternut)
2 4.1- to 4.5-ounce packages long grain and wild rice mix with herbs (not quick-cooking)
1/4 cup packed brown sugar
2 14-ounce cans chicken broth (3-1/2 cups)

Directions

1. Finely shred the peel from one of the oranges. Measure 1 teaspoon finely shredded orange peel; set aside. Squeeze juice from both oranges. Measure 2/3 cup orange juice; set aside.

2. In a 3-1/2- or 4-quart slow cooker combine squash, rice mix, and the contents of both rice seasoning packets, and the brown sugar. Add orange peel and orange juice. Pour chicken broth over all. Stir to combine.

3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 3 hours. Stir gently before serving. Makes 8 to 10 servings.

Nutrition facts per serving:

calories: 170
total fat: 1g
saturated fat: 0g
monounsaturated fat: 0g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 931mg
carbohydrate: 37g
total sugar: 10g
fiber: 1g
protein: 4g
vitamin C: 33%
calcium: 5%
iron: 8%