Rice With Squash And Cumin

Recipe Ingredients

6		Assorted small squashes (such as zucchini,
		Yellow summer squashes, and patty-pans)
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Yellow onion - peeled, diced (medium)
2		Garlic cloves - peeled, crushed
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Salt - to 2 tspns
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	320g / 11oz	Cooked rice, (aromatic is nice)
1		Parsley leaves - roughly chopped

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E24 broadcast 03-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.