|Servings||Prep Time||Cook Time|
|6||30 mins||35 mins|
|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.|
There are 350 calories in 1 serving of Summer Vegetables with Rice.
Calorie split: 41% fat, 43% carbs, 16% protein.
|Serving Size||1 serving|