Buttery Summer Squash & Rice
Buttery Summer Squash & Rice

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, buttery summer squash & rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Melt the butter in a large skillet over high heat. NOTE: You can also make this simple vegetable side dish by using half zucchini and half yellow squash for a more colorful mix. Cooking summer squash in a little butter or olive oil with garlic, shallots, or scallions coaxes out its mild, buttery taste. Chopped summer herbs such as basil, dill, lemon thyme, chives, and flat-leaf parsley are good at setting off the delicate flavors of summer squash.

Buttery Summer Squash & Rice is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Buttery Summer Squash & Rice is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have buttery summer squash & rice using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Buttery Summer Squash & Rice:
  1. Take 3 medium yellow squash, washed and cubed
  2. Take 1 medium onion, sliced
  3. Get 1 packages shredded cabbage for slaw, it usually has carrots and purple cabbage mixed in
  4. Make ready 1 Salt, pepper, garlic and onion powder, crushed red pepper
  5. Take 1 tsp Sugar
  6. Make ready 2 tbsp Butter
  7. Take 2 tbsp Olive oil

Heat the coconut… Place squash in medium saucepan with tight lid. Cover with water, cook until tender. Shred zucchini or yellow squash on the large holes of a box grater or in a food processor with the shredding disc. Melt butter (or heat olive oil).

Steps to make Buttery Summer Squash & Rice:
  1. Melt butter and olive oil in a medium pan on med-high heat. Add onions and squash and seasonings and stir fry til tender but crisp still. Add cabbage and stir fry a few minutes longer. Turn off heat and cover.
  2. Make a pot of rice. 1 1/2 cups rice and 3 cups water with a dap of butter and a pinch of salt. Bring it all to a boil, turn the heat to low and cover pot and cook for 15 minutes. Don't remove lid for 5-10 minutes.
  3. Serve squash over rice.

Shred zucchini or yellow squash on the large holes of a box grater or in a food processor with the shredding disc. Melt butter (or heat olive oil). Add shallot, garlic, shredded squash, salt, and pepper. We tend to think of summer squash as two main types: zucchini and yellow squash. Before you head to the farmer's market this summer, learn all about the different types of summer squash , including how to choose, store, and cook with them.

So that’s going to wrap this up for this exceptional food buttery summer squash & rice recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!