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Squash and Rice

Goulash.Chefs's picture
Ingredients
  Yellow squash 3 Pound
  Salt 1 Teaspoon
  Rice 1 Tablespoon
  Sugar 2 Teaspoon
  Butter 3 Tablespoon
  Light cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Peel squash. Cut it into thin slices.

MAKING
2. In a saucepan, cook squash over a low flame until liquid from squash cover the bottom of pan.
3. Add salt and rice.
4. Cover loosely with a lid and cook it over a low flame for 50 minutes.
5. Check it frequently while it is cooking and add a little water if necessary.
6. Mash the squash. Add sugar, butter and cream.
7. Check for seasoning.

SERVING
8. To serve Squash And Rice, top with fresh thyme sprigs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Simmering
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
4

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4.388235
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 246 Calories from Fat 162

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 11.6 g57.9%

Trans Fat 0 g

Cholesterol 57.5 mg19.2%

Sodium 496.1 mg20.7%

Total Carbohydrates 17 g5.5%

Dietary Fiber 3.5 g13.8%

Sugars 9.3 g

Protein 5 g10.2%

Vitamin A 11.7% Vitamin C 0.3%

Calcium 2.5% Iron 0.25%

*Based on a 2000 Calorie diet

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Squash And Rice Recipe