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Rice with Squash And Cumin

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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 md Yellow onion; peeled, diced
2 Garlic cloves; peeled, crushed
2 ts Ground cumin
1 ts Salt; to 2 tspns
1/2 ts Freshly-ground black pepper
2 c Cooked rice; (aromatic is nice)
1 bn 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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