Yellow Squash and Rice Gratin

1. 1

   Bring 1 cup water to boil in a 1-quart lidded saucepan.

2. 2

   Add in the rice and 1/4 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.

* Per serving · 4 servings · Values may vary.