Summer Vegetable Rice

  • Servings: 6

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  • 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

How to make this recipe

  1. In a large saucepan of salted water, boil the rice until tender, about 15 minutes. Drain the rice well.

  2. 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.

Published August 2004

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