Summer Squash and Green Rice

Name: Summer Squash and Green Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters long-grain brown rice; 3 Tbsps chopped fresh cilantro; 3 Tbsps chopped fresh mint; 3 cloves garlic, minced; 3 green onions, diced; 4 servings Kosher salt and freshly ground black pepper; 828 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 2 yellow squash, sliced into half moons

You can never have too many side dish recipes, so give Summer Squash and Green Rice a try. One portion of this dish contains about 11g of protein, 10g of fat, and a total of 377 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. A mixture of green onions, cilantro, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice.

Ingredients you will need

Salt And Pepper

Yellow Squash

Green Onions

Olive Oil

Garlic

Rice

Equipment you will use

Frying Pan

Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.

Ingredients you will need

Broth