Summer Squash Rice Recipes

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 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.

SUMMER SQUASH & RICE BOAT

Steps:

• 1. Wash 4 squash and cut diagonally. With table spoon scrape out seeds and membrain. Cut a small even slice from bottom side so squash will sit on it's own. Chop 2 squash and steam until tender.
• 2. Cook bacon crisp and pat with paper towel, set a side.
• 3. In the same skillet saute chopped onion
• 4. Add rice, steamed squash and crumbled bacon; saute until well incorporated.
• 5. Generiously spoon mixture into squash boat, top with a few dots of butter, set on a cookie sheet and bake 20 minutes or until squash boat is tender when pierced with a fork.

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.