Summer Vegetable Rice

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.