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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
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
Originally published as Rice with Summer Squash in Light & Tasty April/May 2006, p19
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Reviewed on Jan. 03, 2013 by Debann507
My family loved this dish even though summer squash not a favorite. I added garlic and sautéed the carrots and onion in a out 1 tbs of olive oil and butter. I added more and chicken broth because everyone loves rice. Would definitely make this again.
Reviewed on Jan. 24, 2012 by shirlmygirl
Just wondering if this would have been healthier to have cooked with brown rice and water rather than white rice and chicken broth . . . . Very tasty.
Reviewed on Oct. 02, 2011 by kgraves_gd
My family loves this recipe. It's simple and easy to make. Like others said, I substitute brown rice and I also add a little bit of garlic.
Reviewed on Apr. 30, 2011 by Monica Holbert
This was surprisingly delicious. I substituted a wild rice blend for the long grain and it was very tasty, I will be adding this to my rotation for sure, even my toddler loved this recipe.
Reviewed on Feb. 06, 2011 by Rosetta Gingerich
Very good--even for children!
Reviewed on Dec. 31, 2010 by gcovalt
Thought this was very yummy!
Reviewed on Jul. 23, 2010 by Miguet
I found this very bland; perhaps some herbs could be added. I did make it exactly as the recipe said.
Reviewed on Nov. 08, 2009 by swinny
We had the brined roasted chicken and the rice as an accompaniment to the chicken. It was delicious!!
Reviewed on Sep. 13, 2009 by koekkenchef
This is a fabulous recipe that has been in our family rotation for several years now. Two of our children who otherwise won't eat zucchini and squash love this dish. We prefer brown rice, and substitute it for the long-grain rice, with the following changes. I saute the onion in the butter and add the brown rice and water. After about 45 minutes, I add the carrot. I add the zucchini and squash during the last 5 minutes of cooking. It's delicious!
Reviewed on May. 07, 2009 by UnderstudySaviour
I would love to try this, and I think I'll make it next week. I've got meals planned that will leave extra ingredients perfect for this :]
Reviewed on Mar. 30, 2009 by briandean
This one was surprisingly more delicious than I anticipated. I love squash and zucchini. I wasn't sure if 3/4 cup rice would be enough, but it was. The flavor is a perfect balance of buttery goodness and vegetables.
Reviewed on Mar. 01, 2009 by cheflene42
want to try
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