Summer Vegetable Rice

Name: Summer Vegetable Rice
Ingredients: 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

7 ingredients

6 steps

Ingredients

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

Directions

1

In a large saucepan of salted water, boil the rice until tender, about 15 minutes.
2

Drain the rice well.
3

Meanwhile, in a medium skillet, heat the olive oil.
4

Add the squash, tomatoes and scallions, season with salt and pepper and saute over moderately high heat, tossing, until lightly cooked, about 2 minutes.
5

Add the parsley and rice and toss.
6

Season with salt and pepper.