Rice-Stuffed Summer Squash

[Guest guest]

This recipe and the Thai Fried Rice, which I will send, are in the latest

Jessica's Biscuit newsletter (List-Subscribe:

<requests?subject=%20cooking> )

 

Both come from a new book by Robin Robertson. Their price is 30% off and

very tempting.

 

Kathleen

 

 

* Exported from MasterCook *

 

Rice-Stuffed Summer Squash

 

Recipe By : Rice & Spice, by Robin Robertson

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 yellow squash

halved lengthwise and seeded

2 cups cooked short-grain brown rice

ORjasmine or other rice

2 tablespoons minced onion

2 tablespoons minced green bell pepper

2 tablespoons minced fresh parsley

1/2 cup silken tofu

3 tablespoons freshly grated Parmesan cheese -- (or soy cheese)

1/4 teaspoon salt

1/8 teaspoon cayenne

 

Serves 4

 

The nutty flavor and cohesive texture of short-grain brown rice works well

in this stuffing. Zucchini can be substituted for the yellow squash, or

use two of each squash.

 

Bring a large pot of water to a boil, add the squash halves and blanch for

1 to 2 minutes. Drain and set aside. Preheat the oven to 350F. Lightly

oil a large baking dish. In a large bowl, combine the rice, onion, green

pepper, parsley, tofu, cheese, salt and cayenne, mixing well. Spoon the

stuffing into the squash halves and arrange them in the baking dish. Bake

until the squash is tender and the stuffing is lightly browned, about 30

minutes. Serve hot.

 

 

 

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