Tuesday, May 21, 2013

Squash and Rice by Joni Retton.

Hello!  This recipe is an old family favorite my great uncle Frank
Gearde taught me to make when I was in college.  Serve with a salad and good
bread for a perfect meal.

Squash and Rice

Put a little olive oil in large pot.  Add:  1small onion chopped and 1 clove
garlic , crushed.  Saute a few minutes (do not let garlic burn).  Then add:  3
small sliced, peeled zucchini (can slice in circles or half moons) and chunks of
2 bell peppers.  Add 1 can sliced, stewed tomatoes or diced tomatoes (14.5 oz),
1 small can tomato paste, 2 paste cans of water, 1 bay leaf, salt and pepper. 
Cover and simmer 45 minutes.

Meanwhile, cook 1 cup rice in water or broth--regular or brown.  Remove bay leaf
from squash and add rice, fresh basil (I use the kind in a tube when I do not
have fresh) and Parmesan cheese.  Enjoy!

Thanks Joni for sharing!  Now I can't wait for my zucchini to come in!

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