Confetti Long Grain and Wild Rice Recipe
Summer squash, zucchini and sweet red pepper peek out from the tender grains of rice in this colorful side dish.
2 packages (6 ounces each) long grain and wild rice
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
1 small sweet red pepper, finely chopped
1 medium carrot, chopped
2 green onions, thinly sliced
1/4 to 1/2 teaspoon salt
2 teaspoons olive oil
Cook rice according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, red pepper, carrot, onions and salt in oil for 4-5 minutes or until vegetables are tender.
Transfer rice to a serving bowl; add vegetable mixture and toss gently.
Yield: 8 servings.
Originally published as Confetti Long Grain and Wild Rice in Taste of Home's Holiday & Celebrations Cookbook
Annual 2004, p65
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