Summer Vegetable Rice

1. 1

   In a large saucepan of salted water, boil the rice until tender, about 15 minutes.

2. 2

   Drain the rice well.

3. 3

   Meanwhile, in a medium skillet, heat the olive oil.

4. 4

   Add the squash, tomatoes and scallions, season with salt and pepper and saute over moderately high heat, tossing, until lightly cooked, about 2 minutes.

5. 5

   Add the parsley and rice and toss.

6. 6

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.