Best Summer Squash And Green Rice Recipes

RICE WITH SUMMER SQUASH

Rice with Summer Squash image

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

Ingredients

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

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 image

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

Ingredients

2 cups chicken broth
1 cup long-grain white rice (uncooked)
2 tablespoons butter (divided)
½ teaspoon Italian seasoning
2 cups summer squash (or zucchini, diced ¼")
1 clove garlic (minced)
1 small tomato (diced)
½ cup parmesan cheese (grated)
salt & pepper (to taste )
1 tablespoon parsley (chopped)

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

RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS

Rice with Summer Squash, Red Peppers, and Roasted Pepitas image

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

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped (about 1 1/4 cups)
1 red bell pepper, cut into 1/2-inch cubes
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
1 medium green zucchini, cut into 1/2-inch cubes
1 1/2 cups long-grain white rice (about 10 ounces)
3 cups low-salt chicken broth
3 tablespoons roasted salted shelled pumpkin seeds*
3 tablespoons finely chopped Italian parsley

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.