Rice salad with squashes

Yield: 4 servings

Measure Ingredient
5 Assorted small squashes; (5 to 6)
(such as zucchini; yellow summer squashes
; or patty pans)
½ cup Olive oil
1 teaspoon Salt; to 2 tsps
½ teaspoon Freshly-ground black pepper
1 Yellow onion; diced
2 Garlic cloves; peeled and crushed
2 teaspoons Ground cumin
2 cups Cooked rice; (aromatic is best)
2 tablespoons White or cider vinegar
1 bunch Parsley; leaves only, coarsely chopped
Lettuce leaves; for serving, optional

Trim the squashes and cut them into ¼-inch dice. In a heavy skillet, heat 2 tablespoons of the olive oil and add ⅓ of the diced squashes and some salt and pepper. Saute briefly over high heat, stirring often until lightly browned and slightly softened. Transfer to a bowl to cool and cook the remaining 2 batches in the same way, seasoning each batch. Cook the diced onion in the remaining olive oil in the same skillet over medium heat for 3 to 5 minutes. Stir in garlic and cook for 20 seconds more. Add the cumin, reduce heat to low, and cook, stirring, for about 2 minutes. Add to the squashes in the bowl. Add cooked rice, vinegar and chopped parsley, and adjust the seasonings. Serve immediately on lettuce lined plates, if desired, or refrigerate for up to 3 days. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6176 broadcast 02-13-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-23-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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