RICE WITH SUMMER SQUASH
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER SQUASH RICE
Summer Squash Rice is a quick & easy dish that's ready and on the table in 40 minutes!
Provided by Holly Nilsson
Categories Dinner Entree Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
- Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
- Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
- Garnish with parsley and additional parmesan cheese if desired.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 289 kcal, Carbohydrate 41 g, Protein 9 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 686 mg, Fiber 2 g, Sugar 2 g
SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL
During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Provided by Martha Rose Shulman
Categories side dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
- Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
- In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams
RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS
Provided by Jill Silverman Hough
Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
- Available at many supermarkets and at natural foods stores and Latin markets.
SUMMER SQUASH & RICE GRATIN
Make and share this Summer Squash & Rice Gratin recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Brush a 2-quart gratin dish or shallow baking dish, such as a 13-by-9-inch Pyrex dish, with 1/2 tsp.
- olive oil and set aside.
- Heat 1 tbsp.
- of the oil over medium heat in a large, heavy non-stick skillet and add the onion.
- Cook, stirring, until tender, about 5 minutes.
- Add the squash, garlic, salt and pepper, and cook, stirring often, for 8 to 10 minutes, until the squash is tender but not mushy.
- Remove from heat and let cool slightly.
- Beat the eggs in a bowl.
- Stir in the squash and onions, the cheese, rice, parsley and thyme.
- Taste and add more salt and pepper, if desired.
- Transfer to the baking dish.
- Sprinkle the bread crumbs over the top and drizzle with the remaining oil.
- Bake 45 minutes, until firm and browned on the top.
- Remove from the heat and cool on a rack.
- Serve warm or cold.
- Advance preparation: This can be made a day ahead of time and held in the refrigerator, tightly wrapped.
Nutrition Facts : Calories 236.8, Fat 12.5, SaturatedFat 3.4, Cholesterol 80.9, Sodium 109.3, Carbohydrate 23.5, Fiber 2.5, Sugar 3.9, Protein 8.9
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