SUMMER SQUASH AND GREEN RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
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
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER SQUASH GRATIN
I tried this when summer squash came into season and it came out beautifully. Simple and delicious!
Provided by ajodha01
Categories Side Dish Vegetables Squash Summer Squash
Time 1h2m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
- Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
- Spread yellow squash mixture evenly in an 8-inch square baking pan.
- Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g
SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL
During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Provided by Martha Rose Shulman
Categories side dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams
SUMMER SQUASH GRATIN
This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make the sautéed summer squash, season it well and set aside.
- Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
- Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams
SUMMER SQUASH & RICE GRATIN
Make and share this Summer Squash & Rice Gratin recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236.8, Fat 12.5, SaturatedFat 3.4, Cholesterol 80.9, Sodium 109.3, Carbohydrate 23.5, Fiber 2.5, Sugar 3.9, Protein 8.9
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