SUMMER SQUASH RICE
Summer Squash Rice
Provided by Minute® Rice
Yield 1
Number Of Ingredients 6
Steps:
- Tender summer squash, juicy cherry tomatoes, and fresh parsley add a splash of color and tons of flavor to a simple Parmesan and fluffy Ready to Serve White Rice base. A quick dish like this festive Summer Squash Rice is the perfect opportunity to add more veggies into your diet! Step 1
- Heat rice according to package directions. Step 2
- In small, microwave-safe bowl, toss together squash, cherry tomatoes and oil; microwave on High for 1 to 2 minutes or until summer squash and tomatoes are tender. Step 3
- Stir in rice, Parmesan and parsley. Recipe Tip Summer squash is also known as zucchini, courgette or baby marrow.
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 GREEN RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice. Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.
- Remove the lid and fluff the rice with a fork. Stir in the cilantro and mint.
SUMMER SQUASH AND RICE GRATIN
Summer squash - zucchini, crookneck or a mixture of the two will work - is briefly stewed in onion, garlic and cream, mixed with leftover cooked rice, topped with a Parmesan breadcrumb and baked to a crispy golden brown.
Provided by Deep South Dish
Categories Side Dish, Vegetables, Squash
Time 45m
Number Of Ingredients 14
Steps:
- In a deep skillet or Dutch oven, cook the bacon until slightly browned, but tender and not crisp.
- Add the onion, salt, pepper and thyme; cook for 5 minutes.
- Add the garlic, cook another minute.
- Add the squash and cook for 5 minutes.
- Stir in the chicken stock and cream and simmer for 10 minutes, stirring occasionally. Do not allow mixture to boil.
- Remove from heat and let the mixture cool down for at least 15 minutes.
- Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking pan; set aside.
- In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil; set aside.
- Add the cooled squash to the rice, stir and mix in the beaten eggs; turn out into the prepared baking pan. Mixture will be wet but will bind as it cooks.
- Evenly sprinkle the top with the breadcrumb mixture and bake at 350 degrees F, uncovered, for 30 minutes, or until the top is golden brown.
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
PILAF WITH SUMMER SQUASH
A flavorful side dish perfect for either adding interest to a meal featuring a plain meat or for standing up to an intricate dish that would overwhelm a bland side. Once you learn the technique you'll be confident enough to change the vegetables or adjust the seasonings to suit your particular meal.
Provided by 3KillerBs
Categories Long Grain Rice
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy-bottomed pot heat the olive oil and butter on medium to medium-high heat.
- Add the rice, bulgar, onions, squash, and seasonings. Keep stirring as the rice loses the translucency that it got from the oil and goes white again. Be VERY careful not to burn it because scorched grain reeks and tastes horrible.
- Once most of the rice is white add the chicken stock.
- Bring to a boil. Cover and reduce heat.
- Simmer 12-15 minutes, stirring several times.
- Remove from heat and let stand, covered, for 5 minutes to finish absorbing the liquid.
- Variations can be made by substituting orzo or broken spaghetti for the bulgar, beef stock for the chicken stock, or carrots, peas, spinach, or other vegetables for the shredded squash.
Nutrition Facts : Calories 211.4, Fat 5.9, SaturatedFat 2, Cholesterol 8.7, Sodium 188.3, Carbohydrate 33.1, Fiber 1.3, Sugar 2.5, Protein 6
SUMMER SQUASH CHICKEN CASSEROLE
This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice. , Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.
Nutrition Facts : Calories 297 calories, Fat 11g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 633mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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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