Check out the welcome post on the right side bar for what this is all about. Be sure to send your photos to

Saturday, January 14, 2012

Rice with Summer Squash

Recipe from

This side dish is probably more suited for summer but it's so delicious I would eat it anytime.  I'm not too fond of summer squash but I'll make an exception for this.  I like the fact that there is still a bit of a crunch to the squash and zucchini.

Rice with Summer Squash

4 Servings Prep: 15 min. Cook: 25 min.


  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1/3 cup uncooked long grain rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium yellow summer squash, chopped
  • 1 medium zucchini, chopped


  • In a large saucepan coated with cooking spray, cook carrots and onion
  • in butter until tender. Stir in the broth, rice, salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
  • Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes
  • longer or until rice and vegetables are tender. Yield: 4 servings.
Nutrition Facts: 3/4 cup equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. 

No comments:

Post a Comment