Squash and Zucchini Rice Medley Recipe

Squash and Zucchini Rice Medley Recipe
Squash and Zucchini Rice Medley Recipe photo by Taste of Home
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Squash and Zucchini Rice Medley Recipe

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A relative brought this dish to a family get-together. I got the recipe on the spot.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3/4 cup chicken broth
  • 1/4 cup water
  • 1/3 cup chopped yellow summer squash
  • 1/3 cup chopped zucchini
  • 1/8 teaspoon salt
  • 1/8 teaspoon dill weed
  • 1 cup uncooked instant rice
  • 1/4 cup chopped fresh tomato
  • 3 tablespoons grated Parmesan cheese

Directions

In a saucepan, bring the broth, water, summer squash, zucchini, salt and dill weed to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Stir in the tomato and Parmesan cheese. Yield: 2 servings.
Originally published as Vegetable Rice Medley in Cooking for One or Two Cookbook 2003, p254

Nutritional Facts

3/4 cup: 232 calories, 3g fat (1g saturated fat), 6mg cholesterol, 642mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 8g protein.

  • 3/4 cup chicken broth
  • 1/4 cup water
  • 1/3 cup chopped yellow summer squash
  • 1/3 cup chopped zucchini
  • 1/8 teaspoon salt
  • 1/8 teaspoon dill weed
  • 1 cup uncooked instant rice
  • 1/4 cup chopped fresh tomato
  • 3 tablespoons grated Parmesan cheese
  1. In a saucepan, bring the broth, water, summer squash, zucchini, salt and dill weed to a boil. Stir in rice. Remove from the heat. Cover and let stand for 5 minutes. Stir in the tomato and Parmesan cheese. Yield: 2 servings.
Originally published as Vegetable Rice Medley in Cooking for One or Two Cookbook 2003, p254

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