Prep 5 mins
Cook 25 mins
The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.
- 473.18 ml diced summer squash (yellow)
- 236.59 ml minced onion
- 6 medium tomatoes, skinned & chopped
- 29.58 ml butter
- 59.14 ml butter
- 59.14 ml flour
- 473.18 ml chicken bouillon
- 118.29 ml light cream
- 4.92 ml dried basil
- 14.79 ml dried parsley
- 828.06-946.36 ml cooked rice
- 59.14 ml parmesan cheese
- Preheat the oven to 350°.
- Sauté the squash, onion and tomatoes in 2 T butter until tender.
- Melt 1/4 cup butter in saucepan and stir in the flour.
- Gradually add the bouillon, stirring until thickened.
- Stir in the cream, basil, parsley and pepper.
- Remove from the heat and stir in the vegetables and rice.
- Put in a greased 2-quart casserole and sprinkle with parmesan.
- Bake in oven until bubbly and heated through.
Mmmm, I loved this dish! I halved the recipe, and added some chopped red pepper and frozen peas. I sprinkled on a little more Parm when I served it. So good. Thanks!
This was such a good idea and different from my usual side dishes. I think next time I may add garlic powder and stir a little parmesan into the dish before sprinkling it on top. Pretty presentation!
LOVED this, and I didn't even get to taste the finished product! Was part of a dinner I took to a friend. Only changes I made were to drain the tomatoes/squash after sauteeing (mine were way too juicy), and sub'd whole milk for the cream. Turned out great. The spices are very nice in this and the parmesan on top is the perfect touch. I put it all in a disposable 9x13. Am heading back to the store, to make some for us tonight! Thanks for a great recipe!