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

Squash and Zucchini Rice Medley Recipe

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

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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