By echo echo on May 20, 2004
"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."
Serving Size: 1 (420 g)
Servings Per Recipe: 6
"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! "
"Prepared for my Pick Your Chef adoptee. I enjoyed this immensely. A perfect main meatless meal. A wonderful change to plain rice. The flavors blended together so well and the cream and cheese gave it a risotto twist. A winner! Thanks Edith!"