Rice with Summer Squash

Vegetarian
Gluten Free
Health score
6%
Rice with Summer Squash
40 min.
4
179kcal

Suggestions

Rice with Summer Squash: A Fresh and Flavorful Side Dish

Discover the delightful simplicity and exquisite flavors of Rice with Summer Squash, a scrumptious vegetarian and gluten-free recipe that's perfect for any occasion. This dish, which serves four, can be ready in just 40 minutes, making it an ideal choice when you're short on time but still want to impress your guests with a homemade meal. Each serving contains only 179 calories, ensuring that you can enjoy this tasty dish without any guilt.

The star of this recipe is the harmonious blend of seasonal vegetables, including carrots, yellow summer squash, and zucchini, which pair beautifully with the nutty flavor of long grain rice. The dish is seasoned with a subtle touch of salt and pepper, allowing the natural flavors of the ingredients to shine through. Whether you're looking for a nutritious side dish to complement your main course or a light, satisfying meal on its own, Rice with Summer Squash is sure to become a staple in your culinary repertoire.

This recipe requires just a handful of ingredients and minimal equipment, making it accessible for cooks of all skill levels. Simply gather your ingredients, follow the step-by-step instructions, and soon you'll be savoring a bowl of this delectable, wholesome dish. Perfect for a summer barbecue, a family dinner, or a casual get-together, Rice with Summer Squash is a versatile, crowd-pleasing recipe that you'll want to make time and time again.

Ingredients

  • tablespoon butter 
  • cup carrots chopped
  • 0.3 cup rice long grain uncooked
  • 0.3 cup rice long grain uncooked
  • 0.5 cup onion chopped
  • 0.3 teaspoon pepper 
  • 0.3 teaspoon salt 
  • cup vegetable broth reduced-sodium
  • medium to 3 sized squashes yellow chopped
  • medium zucchini chopped

Equipment

  • sauce pan

Directions

  1. In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
  2. Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

Nutrition Facts

Calories179kcal
Protein9.24%
Fat16.79%
Carbs73.97%

Properties

Glycemic Index
81.3
Glycemic Load
16.79
Inflammation Score
-10
Nutrition Score
12.483913042299%

Flavonoids

Luteolin
0.04mg
Isorhamnetin
1mg
Kaempferol
0.21mg
Myricetin
0.02mg
Quercetin
4.45mg

Nutrients percent of daily need

Calories:178.99kcal
8.95%
Fat:3.39g
5.21%
Saturated Fat:1.94g
12.11%
Carbohydrates:33.58g
11.19%
Net Carbohydrates:30.63g
11.14%
Sugar:4.96g
5.51%
Cholesterol:7.53mg
2.51%
Sodium:197.19mg
8.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.2g
8.39%
Vitamin A:5630.47IU
112.61%
Manganese:0.6mg
29.79%
Vitamin C:20.47mg
24.81%
Vitamin B6:0.31mg
15.29%
Potassium:425.86mg
12.17%
Fiber:2.95g
11.8%
Folate:38.44µg
9.61%
Vitamin B2:0.16mg
9.18%
Phosphorus:90.74mg
9.07%
Vitamin K:8.36µg
7.96%
Magnesium:30.99mg
7.75%
Selenium:5.03µg
7.18%
Copper:0.14mg
7.14%
Vitamin B1:0.1mg
6.52%
Vitamin B3:1.29mg
6.47%
Vitamin B5:0.61mg
6.06%
Zinc:0.75mg
5.01%
Iron:0.75mg
4.18%
Calcium:40.47mg
4.05%
Vitamin E:0.45mg
2.99%