Squashes and Brown Rice Primavera

Submitted by cookiecutter _

"To prevent the rice from clumping, be sure to separate the grains before use. From the Mayo Clinic Williams-Sonoma Cookbook."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 zucchini (courgettes)
• 2 yellow squash
• 3 cups cold cooked brown rice
• 2 garlic cloves, minced
• 1⁄2 teaspoon ground pepper
• 1⁄4 cup water
• 1 large tomatoes, seeded and diced
• 1⁄2 cup fresh basil, chopped
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup parmesan cheese, grated

directions

1. Halve zucchini and squashes lengthwise, then cut crosswise into 1/2-inch-thick pieces.
2. Put rice in a large bowl and gently separate grains, breaking apart lumps.
3. Coat a large nonstick frying pan with cooking spray and place over medium-high heat. Add garlic and saute for 30 seconds. Add zucchini, squash and pepper. Saute 3 minutes.
4. Stir in water, cover and cook until vegetables are tender when pierced (about 3 minutes).
5. Uncover and add rice. Cook, stirring constantly, until heated through (3 - 4 minutes). Stir in tomato, basil, parsley and cheese.