Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately.

IDEAS YOU'LL LOVE

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Dirty Rice

Recipe courtesy of Tanya Holland

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Coconut Rice

Recipe courtesy of Sandra Lee

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Herbed Rice

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking