Free Recipe Rice with Squash And Cumin
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Rice with Squash And Cumin Recipe
6 Assorted small squashes
-(such as zucchini;
Yellow summer squashes; and
-patty-pans)
1/2 c Olive oil
1 md Yellow onion; peeled, diced
2 Garlic cloves; peeled,
-crushed
2 ts Ground cumin
1 ts Salt; to 2 tspns
1/2 ts Freshly-ground black pepper
2 c Cooked rice; (aromatic is
-nice)
1 bn Parsley leaves; roughly
-chopped
Rice with Squash And Cumin Preparation
Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 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@prodigy.com 03-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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