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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 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.

My Private Notes

Name: Rice with Squash and Cumin
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
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