Rice with Squash and Cumin

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 5 to 6 assorted small squashes, zucchini, yellow summer squashes, patty pans
  • 1/2 cup olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • 2 teaspoon ground cumin
  • 1 to 2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cooked rice, (aromatic is nice)
  • 1 bunch parsley leaves, washed and chopped roughly
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.


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