Summer Squash and Rice
Summer Squash & Rice
  • Yield: 6 servings
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Summer Squash & Rice

By 2015-05-13

Key Points

  • Serving size: 195 grams
  • For the best buy, choose summer squash (yellow or green) that is firm and without soft spots.
  • To prepare summer squash, scrub and rinse skins. Cut off ends before using.
  • To store fresh, refrigerate in an open plastic bag for up to 3 days.
  • Summer squash contains potassium, which is good for a healthy heart.

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Ingredients

Instructions

  1. In a large frying pan, heat oil over medium heat.
  2. Add garlic and onions. Cook for 1 minute, stirring often.
  3. Add summer squash. Cook until slightly soft, stirring often.
  4. Stir mixture into the hot cooked rice. Enjoy!
  5. Refrigerate leftovers.

 

Nutrition facts per serving

Summer Squash and Rice_9-2015

Photo Credit: “Summer Squash on Rice” by ohbernadine / CC BY-SA 2.0