Rice With Squash And Cumin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot07 | 4 | Servings | |
INGREDIENTS
| 6 | Assorted small squashes | |
| such as zucchini | ||
| Yellow summer squashes, and | ||
| patty-pans | ||
| 1/2 | c | Olive oil |
| 1 | Yellow onion, peeled diced | |
| 2 | Garlic cloves, peeled | |
| crushed | ||
| 2 | t | Ground cumin |
| 1 | t | Salt, to 2 tspns |
| 1/2 | t | Freshly-ground black pepper |
| 2 | c | Cooked rice, aromatic is |
| nice | ||
| 1 | Parsley leaves, roughly | |
| chopped |
INSTRUCTIONS
Trim squashes and cut into small 1/4-inch dice. Heat 2 tablespoons olive oil in a frying pan and add 1/3 of the diced squashes and some salt and pepper. Saute small batches briefly over high heat stirring often until lightly browned and slightly soft. Transfer to a bowl. Cook diced onion in remaining olive oil in frying pan over medium heat 3 to 5 minutes. Stir in garlic and cook briefly. Add cumin, reduce heat to low, cook stirring about 2 minutes, and then add to squashes in bowl. Add rice and chopped parsley and adjust seasonings. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E24 broadcast 03-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-27-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 329
Calories From Fat: 252
Total Fat: 28.7g
Cholesterol: 0mg
Sodium: 945.5mg
Potassium: 973.1mg
Carbohydrates: 17.2g
Fiber: 6.8g
Sugar: 2.1g
Protein: 6.7g