Pilaf With Summer Squash Recipes

Steps:

• In a heavy-bottomed pot heat the olive oil and butter on medium to medium-high heat.
• Add the rice, bulgar, onions, squash, and seasonings. Keep stirring as the rice loses the translucency that it got from the oil and goes white again. Be VERY careful not to burn it because scorched grain reeks and tastes horrible.
• Once most of the rice is white add the chicken stock.
• Bring to a boil. Cover and reduce heat.
• Simmer 12-15 minutes, stirring several times.
• Remove from heat and let stand, covered, for 5 minutes to finish absorbing the liquid.
• Variations can be made by substituting orzo or broken spaghetti for the bulgar, beef stock for the chicken stock, or carrots, peas, spinach, or other vegetables for the shredded squash.

Steps:

• Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
• Grate the squash through the large holes of a box grater.
• Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary, and stir until it has reduced in volume enough so that you can cover the pan.
• Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
• Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat and let stand, covered, for 5 minutes. Serve hot or at room temperature.

Steps:

• Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes.
• Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.

Steps:

• Place a large pan over a medium heat. Add the oil and onion, and cook gently until softened, around 5 mins. Tip in the spice blend, butternut squash and rice, and fry until everything is sizzling and coated in the spices. Add the ginger and garlic, fry for 30 secs more, then scatter in the fruit & nut mix. Stir in the stock and put the lid on the pan. Keep covered but stir regularly, every 5 mins or so, for 20 mins.
• Once the rice is tender and the stock has been absorbed, serve at once on a large platter topped with crispy fried onions and chopped parsley, if you like.

Steps:

• In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.