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
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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


  1. 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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