Rice With Summer Squash Recipes

SUMMER SQUASH AND GREEN RICE

Steps:

• 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.

RICE WITH SUMMER SQUASH

Steps:

• In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

SUMMER SQUASH RICE

Steps:

• Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
• Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
• Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
• Garnish with parsley and additional parmesan cheese if desired.

SUMMER SQUASH RICE

Steps:

• Tender summer squash, juicy cherry tomatoes, and fresh parsley add a splash of color and tons of flavor to a simple Parmesan and fluffy Ready to Serve White Rice base. A quick dish like this festive Summer Squash Rice is the perfect opportunity to add more veggies into your diet! Step 1
• Heat rice according to package directions. Step 2
• In small, microwave-safe bowl, toss together squash, cherry tomatoes and oil; microwave on High for 1 to 2 minutes or until summer squash and tomatoes are tender. Step 3
• Stir in rice, Parmesan and parsley. Recipe Tip Summer squash is also known as zucchini, courgette or baby marrow.

SQUASH AND ZUCCHINI RICE MEDLEY

Steps:

• In a saucepan, bring the broth, water, summer squash, zucchini, salt and dill weed to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Stir in the tomato and Parmesan cheese.

RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH

Steps:

• Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
• Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
• Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
• Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
• Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
• While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
• Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
• When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
• Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
• Bake for 20 minutes.

SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL

Steps:

• Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
• Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
• Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
• In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.

RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
• Available at many supermarkets and at natural foods stores and Latin markets.

SAUSAGE AND RICE STUFFED SUMMER SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
• Bake in the preheated oven until the squash is tender, about 30 minutes.
• While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
• Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. Drain excess grease. Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
• Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. Sprinkle the stuffed squash with Parmesan cheese.
• Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.

BAKED RICE WITH YELLOW SQUASH AND RED PEPPER

Steps:

• Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long.
• Wash and trim squash. Cut into 1/2-inch cubes.
• Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring, until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes.
• Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve.

SUMMER SQUASH & RICE GRATIN

Steps:

• Preheat the oven to 375 degrees.
• Brush a 2-quart gratin dish or shallow baking dish, such as a 13-by-9-inch Pyrex dish, with 1/2 tsp.
• olive oil and set aside.
• Heat 1 tbsp.
• of the oil over medium heat in a large, heavy non-stick skillet and add the onion.
• Cook, stirring, until tender, about 5 minutes.
• Add the squash, garlic, salt and pepper, and cook, stirring often, for 8 to 10 minutes, until the squash is tender but not mushy.
• Remove from heat and let cool slightly.
• Beat the eggs in a bowl.
• Stir in the squash and onions, the cheese, rice, parsley and thyme.
• Taste and add more salt and pepper, if desired.
• Transfer to the baking dish.
• Sprinkle the bread crumbs over the top and drizzle with the remaining oil.
• Bake 45 minutes, until firm and browned on the top.
• Remove from the heat and cool on a rack.
• Serve warm or cold.
• Advance preparation: This can be made a day ahead of time and held in the refrigerator, tightly wrapped.

SQUEAMISH SQUASH WITH RICE

Steps:

• Bring water and ginger to a boil in a medium saucepan. Add squash, rice, butter, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.