Yield: 4 servings
|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.