Ingredients
- 2/3 cup water
- 1/3 cup uncooked wild rice
- 1 1/4 cups diced peeled acorn squash or butternut squash
- 2 poblano chiles (about 1/4 pound)
- 1 cup fat-free, less-sodium chicken broth
- 1 1/2 cups cooked Arborio rice
- 1/2 cup (2 ounces) grated fresh Romano cheese
- 2 tablespoons butter or stick margarine
- 1 tablespoon chopped fresh or
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Description
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