If I could offer you a single time saving tip it would be to always have precooked rice or beans around. I like to cook an entire rice cooker full each time I use it. Usually a use a few cups for the first meal and end up with at least 2 cups of leftover rice.
And oh how nice it is! In this dish I used beautiful seasonal squash and sautéed them with a bit of veggie broth, herbs and garlic. At the very end I add the leftover rice and allow it all to simmer into a nice risotto consistency (without all the attention required by actual risotto). A final drizzle of some fresh lemon and this rice pops! Toss in a drained can of chickpeas or white beans when you add the rice if you like.
Bright, rich and summery. Oh, and it takes less than 15 minutes!
Lemony Summer Squash Quick Rice
- 1 cup vegetable broth
- 1/4 cup onion
- 1 clove garlic, minced
- 1/2 red bell pepper, diced
- 3 yellow summer squash, sliced into 1/4 inch half rounds
- 3/4 teaspoon salt
- 1/4 cup white wine
- 2 Tablespoons fresh herbs, finely chopped (I used basil, thyme & rosemary)
- 2 cups cooked short grain rice
- juice of 1 lemon
In a large skillet over medium high heat bring the broth to a simmer.
Add the onions, garlic, red pepper and squash and sprinkle with salt.
Saute for about 5 minutes until squash starts to soften.
Add the wine and herbs and increase heat to high. Cook for about 5 minutes.
Add the rice, toss to coat. Reduce heat to medium high and simmer until the rice is heated through and the sauce thickens.
Squeeze the lemon juice over the mixture, stir and serve immediately.