Squeamish Squash With Rice Recipes

SUMMER SQUASH AND RICE GRATIN

Steps:

• In a deep skillet or Dutch oven, cook the bacon until slightly browned, but tender and not crisp.
• Add the onion, salt, pepper and thyme; cook for 5 minutes.
• Add the garlic, cook another minute.
• Add the squash and cook for 5 minutes.
• Stir in the chicken stock and cream and simmer for 10 minutes, stirring occasionally. Do not allow mixture to boil.
• Remove from heat and let the mixture cool down for at least 15 minutes.
• Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking pan; set aside.
• In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil; set aside.
• Add the cooled squash to the rice, stir and mix in the beaten eggs; turn out into the prepared baking pan. Mixture will be wet but will bind as it cooks.
• Evenly sprinkle the top with the breadcrumb mixture and bake at 350 degrees F, uncovered, for 30 minutes, or until the top is golden brown.

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.

RICE WITH SQUASH AND CUMIN

Steps:

• 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.

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.

WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
• Make the stuffing mix as instructed on the package, and set aside.
• Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
• Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

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.

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.

CURRIED WILD RICE AND SQUASH SOUP

Steps:

• In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
• Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice.
• Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally.
• In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.

ZUCCHINI SQUASH-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
• Drain; partially mash with a potato masher.
• Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
• Bake at 350 degrees for 30 minutes or until bubbly and golden.
• Preheat broiler.
• Broil one minute or until lightly browned.

SQUASH WITH RICE, SAGE & GOAT'S CHEESE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Cut squash in half lengthways, then scoop out seeds and membranes. Brush insides with a little oil and place in a roasting tin filled to 1cm with water. Roast for 20-30 mins until almost tender when tested with a sharp knife. Scoop out some of the flesh and roughly chop.
• Meanwhile, heat remaining oil in a pan, then cook onion and garlic for 5 mins until the onion is tender. Stir in the rice and fry for 1 min. Add the vegetable stock and cook for a further 10-12 mins until the rice is tender and the liquid has all been absorbed.
• Stir in chopped squash flesh, sun-dried tomatoes, goat's cheese, half the sage leaves and seasoning.
• Stuff the squash with the filling, top with remaining sage leaves and cover with foil.
• Return to the oven and cook for a further 15 mins until the cheese is melted and all is heated through. Stand for 5 mins before serving with a green salad.

SAUTED SHRIMP AND SQUASH OVER RICE

Steps:

• Prepare rice.
• Add olive oil and butter to high heated pan.
• Add all ingredients to pan, cover, reduce heat to medium low.
• Cook 10 minutes, or to desired tenderness of squash.
• Let sit for 5 minutes to blend flavors, serve over rice.