Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Rice with Squash and Cumin
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 to 6 servings
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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