Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Yellow Squash and Rice Gratin Recipe
    Lost? Site Map

    Yellow Squash and Rice Gratin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    ratherbeswimmin''s Note:

    From Martha Rose Shulman

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring 1 cup water to boil in a 1-quart lidded saucepan.
    2. 2
      Add in the rice and ¼ teaspoon salt.
    3. 3
      When the water returns to a boil, stir once and only once, turn the heat down to low, and cover the pot tightly.
    4. 4
      Simmer 15 minutes, until the water has evaporated.
    5. 5
      Turn off the heat; uncover the pot, and cover the top with a clean dish towel.
    6. 6
      Return the lid to the pot and let sit for 10 minutes undisturbed.
    7. 7
      Preheat the oven to 375°; brush a 2-quart baking or gratin dish with olive oil.
    8. 8
      Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
    9. 9
      Add in the onion, stir/saute 5 minutes or until tender.
    10. 10
      Add in the squash, garlic, salt, and pepper; stir/saute 8-10 minutes, until the squash is tender but not mushy.
    11. 11
      Remove from the heat and let cool slightly.
    12. 12
      Beat the eggs in a bowl; stir in the squash mixture, cheese, parsley, rice, and thyme.
    13. 13
      Stir together, taste, and add more salt and pepper, if needed.
    14. 14
      Transfer mixture to a baking dish; sprinkle breadcrumbs over the top and drizzle on the remaining 1 tablespoon olive oil.
    15. 15
      Bake for 45 mintues or until firm and browned on the top.
    16. 16
      Cool on a rack; serve warm or at room temperature.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Yellow Squash and Rice Gratin

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.7
     
    Calories from Fat 130
    45%
    Total Fat 14.4 g
    22%
    Saturated Fat 4.5 g
    22%
    Cholesterol 121.4 mg
    40%
    Sodium 116.0 mg
    4%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.2 g
    16%
    Protein 11.4 g
    22%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites