Rice with squash and cumin

Yield: 4 servings

Measure Ingredient
6 Assorted small squashes (such as zucchini;
Yellow summer squashes; and patty-pans)
½ cup Olive oil
1 medium Yellow onion; peeled, diced
2 Garlic cloves; peeled, crushed
2 teaspoons Ground cumin
1 teaspoon Salt; to 2 tspns
½ teaspoon Freshly-ground black pepper
2 cups Cooked rice; (aromatic is nice)
1 bunch Parsley leaves; roughly chopped

Trim squashes and cut into small ¼-inch dice. Heat 2 tablespoons olive oil in a frying pan and add ⅓ of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately. 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-1E24 broadcast 03-27-1997) Downloaded from their Web-Site -

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


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

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