Summer Squash and Green Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 450
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 82
- Dietary Fiber
- 7
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 1216
- Total: 1 hr
- Prep: 10 min
- Inactive: 10 min
- Cook: 40 min
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
3 green onions, diced
2 yellow squash, sliced into half moons
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain brown rice
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
Directions
- 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.