Squashes and Brown Rice Primavera Recipe

Name: Squashes and Brown Rice Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini (courgettes); 2 yellow squash; 3 cups cold cooked brown rice; 2 garlic cloves, minced; ½ teaspoon ground pepper; ¼ cup water; 1 large tomatoes, seeded and diced; ½ cup fresh basil, chopped; ¼ cup fresh parsley, chopped; ¼ cup parmesan cheese, grated

Servings: persons

2 zucchini (courgettes)
2 yellow squash
3 cups cold cooked brown rice
2 garlic cloves, minced
½ teaspoon ground pepper
¼ cup water
1 large tomatoes, seeded and diced
½ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ cup parmesan cheese, grated

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.
4
Add garlic and saute for 30 seconds.
5
Add zucchini, squash and pepper.
6
Saute 3 minutes.
7
Stir in water, cover and cook until vegetables are tender when pierced (about 3 minutes).
8
Uncover and add rice.
9
Cook, stirring constantly, until heated through (3 - 4 minutes).
10
Stir in tomato, basil, parsley and cheese.

626

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 zucchini (courgettes), 2 yellow squash, 3 cups cold cooked brown rice, 2 garlic cloves, minced, and more.

Yes, Squashes and Brown Rice Primavera falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squashes and Brown Rice Primavera

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