Rice with Squash and Cumin |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
5 to 6 assorted small squashes, zucchini, yellow summer squashes, patty pans |
1/2 cup olive oil |
1 medium yellow onion, peeled and diced |
2 cloves garlic, peeled and crushed |
2 teaspoon ground cumin |
1 to 2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 cups cooked rice, ( aromatic is nice) |
1 bunch parsley leaves, washed and chopped roughly |
Directions:
1. 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.
|
|