Wild Rice and Squash Pilaf

1 1/2 cups sliced fresh mushrooms     1 1/2 cups fine chopped peeled butternut squash

2 medium onions, fine chopped           1 small green bell pepper, chopped

2 Tablsp olive oil                                                      3 garlic cloves, minced

3 cups cooked wild rice                                     1/2 cup chicken OR vegetable broth

1 Tablsp soy sauce           1/2 teasp dried dill                  1/4 cup sliced almonds, toasted

In a large saucepan, saute the mushrooms, squash, onions and green pepper in the oil

until crisp-tender.  Add garlic and cook 1 minute more.

Stir in the rice, broth, soy sauce and dill.  Cover and cook on medium heat for 13-15 minutes.

Stir in almonds and serve.