Summer Vegetables with Rice
Average Rating
5.0 Average FatSecret member ranking
A simple medley of summer vegetables in a satisfying vegetarian casserole.
Servings Prep Time Cook Time
6 30 mins 35 mins
Ingredients
Directions
1. Place the rice in a saucepan and rinse in cold water. Set it aside to soak for 30 minutes.
2. While rice is soaking, slice onions into thin strips. Cut squash and zucchini in half and slice into 1/4" half circles.
3. Sauté the onions in vegetable oil spread until tender. Add the minced garlic and sauté until the garlic starts to brown.
4. Add the squash and zucchini and continue to sauté until it is crisp-tender. Add the tomatoes and heat through. Season to taste with salt and pepper. Keep the vegetable mixture warm until ready to serve.
5. After the rice has soaked for 30 minutes, drain the water and add 1 1/2 cups of cold water. Bring the rice to a boil, cover, reduce heat to its lowest setting and simmer for 20 minutes. After 20 minutes, turn off the heat and let the rice sit covered for an additional 10 minutes.
6. Scoop the rice into a serving dish. Top with the vegetable mixture. Sprinkle shredded mozzarella on top.
Nutrition summary
There are 350 calories in 1 serving of Summer Vegetables with Rice.
Calorie split: 41% fat, 43% carbs, 16% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
350
 
% Daily Values*
Total Fat
15.86g
20%
Saturated Fat
4.13g
21%
Trans Fat
0g
Polyunsaturated Fat
0.192g
Monounsaturated Fat
0.107g
Cholesterol
20mg
7%
Sodium
878mg
38%
Total Carbohydrate
37.38g
14%
Dietary Fiber
2.7g
10%
Sugars
4.57g
Protein
14.24g
Vitamin D
-
Calcium
40mg
3%
Iron
2.31mg
13%
Potassium
513mg
11%
Vitamin A
13mcg
1%
Vitamin C
23.6mg
26%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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