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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Expecting a bumper crop this year. Ingredients:
2 1/2 lbs squash (half yellow and half green zucchini) |
1 teaspoon salt |
1 1/2 cups water |
1/2 cup long-grain white rice |
1/4 cup olive oil |
3 medium leeks, white and light green part only, finely chopped (about 3 cups) |
2 garlic cloves, minced |
2 tablespoons finely chopped fresh italian parsley |
2 tablespoons all-purpose flour |
2 cups half-and-half |
3/4 cup freshly grated parmesan cheese |
salt |
fresh ground black pepper |
Directions:
1. Using a food processor fitted with shredder blade, shred the yellow squash and green zucchini.
2. Place in a colander and add salt, mixing until well distributed; place colander over a bowl and let drain for 15-30 minutes, capturing the juices in the bowl.
3. Wrap the shredded squash/zucchini in a clean dish towel and wring over the bowl to collect any additional juices; set the juices aside and dry the squash well with a dry towel.
4. In a saucepan, bring the water to a boil; add in the rice, adjust the heat to a simmer and cook for 5 minutes; drain and reserve.
5. Preheat oven to 425°.
6. In an 11-inch ovenproof pan or skillet over med-high heat, warm 3 tablespoons oil; add in leeks and saute until slightly softened, about 5 minutes.
7. Add in the remaining 1 tablespoon oil and the squash/zucchini; saute until almost tender, about 3 minutes.
8. Add in the garlic and parsley; saute for 1 minute.
9. Sprinkle in the flour and stir over medium heat for 2 minutes.
10. Remove from the heat and add the half-and-half and the squash liquid; return to medium heat and continue to cook, stirring constantly until slightly thickened, about 3 minutes.
11. Add in rice and all but 2 tablespoons of Parmesan cheese; mix well.
12. Season with salt and pepper; sprinkle the remaining cheese on top.
13. Bake until browned and bubbling and the rice has absorbed the liquid, about 25 minutes; serve immediately.
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