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Food & Wine Recipe

Summer Vegetable Rice

Contributed by Cakebread Cellars

SERVINGS: 6

•FAST
•HEALTHY
•VEGETARIAN

Plus: More Vegetable Recipes and Tips

1 1/2 cups long-grain white rice
3 tablespoons extra-virgin olive oil
1 medium yellow squash or zucchini, cut into half-moons
1 cup yellow cherry tomatoes, halved
2 large scallions, thinly sliced
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley

In a large saucepan of salted water, boil the rice until tender, about 15 minutes. Drain the rice well.
Meanwhile, in a medium skillet, heat the olive oil. Add the squash, tomatoes and scallions, season with salt and pepper and sauté over moderately high heat, tossing, until lightly cooked, about 2 minutes. Add the parsley and rice and toss. Season with salt and pepper.

Serve With Grilled Yucatán Shrimp

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