Squashes and Brown Rice Primavera |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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To prevent the rice from clumping, be sure to separate the grains before use. From the Mayo Clinic Williams-Sonoma Cookbook. Ingredients:
2 zucchini (courgettes) |
2 yellow squash |
3 cups cold cooked brown rice |
2 garlic cloves, minced |
1/2 teaspoon ground pepper |
1/4 cup water |
1 large tomato, seeded and diced |
1/2 cup fresh basil, chopped |
1/4 cup fresh parsley, chopped |
1/4 cup parmesan cheese, grated |
Directions:
1. Halve zucchini and squashes lengthwise, then cut crosswise into 1/2-inch-thick pieces.
2. Put rice in a large bowl and gently separate grains, breaking apart lumps.
3. Coat a large nonstick frying pan with cooking spray and place over medium-high heat. Add garlic and saute for 30 seconds. Add zucchini, squash and pepper. Saute 3 minutes.
4. Stir in water, cover and cook until vegetables are tender when pierced (about 3 minutes).
5. Uncover and add rice. Cook, stirring constantly, until heated through (3 - 4 minutes). Stir in tomato, basil, parsley and cheese.
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