Garlic Basmati Rice with Summer Squash

Now you really won’t need to spend $100 taking your family to the Japanese Steakhouse.  Buy yourself one of those “Wee Wee Squirters” (I know you’ve been wanting one anyway!)  Here’s the link: http://www.amazon.com/Classic-Gag-Squirting-Wee-Squirter/dp/B0067N91V8.  Now get a cleaver and be prepared to chop squash!  Cooking can be fun!  After all, you can throw stuff at the kids just as well as anyone and you deserve that chance!

Japanese Steakhouse-inspired and oh-so flavorful, I love this dish.  It’s my favorite accompaniment!  It goes well with grilled tuna, boneless chicken, scallops or even steak.  Use this side dish to stretch two steaks or two pieces of chicken to feed 6 people.

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It’s even perfect as a 2o minute dinner all by itself.  Garlic Basmati Rice with Summer Squash is also great on the grill (in a grill pan) or in the cast iron skillet, over charcoal or gas.  You’ll be searching for this recipe when the zucchini take over the garden in the latter part of summer!

Hi – YAH!

Garlic Basmati Rice with Summer Squash

By March 21, 2015

Served with tuna, chicken, steak or scallops, these Japanese-inspired veggies are delicious anytime of the year!

  • Prep Time : 5 minutes
  • Cook Time : 20 minutes
  • Yield : 4 servings
  • Allergens :

Ingredients

Instructions

Heat a saucepan with a tight-fitting lid on medium heat, melt the butter and sauté the garlic until just fragrant, about one minute.  Add the chicken stock to the pot and bring to a boil.

While the chicken stock is warming, measure out the basmati rice and set aside.  Begin slicing the squash by taking off the ends, then standing them up to cut them long ways.  Then slice into medium half-rounds.

Once the chicken stock begins to boil, pour in the 1 cup of rice and reduce the heat to low.  Cover the rice and set the timer for 20 minutes.  Don't peek!!!

While the rice is cooking, heat a large cast iron skillet (need a lot of surface area or your squash will get soggy) on medium heat and spray with EVOO spray.  Once the skillet is very hot, sauté the squash, browning lightly.  Stir and flip the squash gently so most of them are golden brown.  Shred the parmesan cheese.  When the rice has about 3 minutes left, sprinkle the squash with Montreal Steak Seasoning.  Then add the soy sauce.  Serve the squash over the rice, topped with a little sprinkle of parmesan cheese.  YUM!  Reheats very well!

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4 Responses to Garlic Basmati Rice with Summer Squash

  1. Barbara Hammonds

    This looks delicious, Julie! Basmati is my favorite of all types of rice … paired with garlic and summer squash, don’t see how you can beat it ! Thanks for sharing>

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      Julie

      We love it, too! I always make extra. . .sometimes I use the leftovers in stuffed peppers or stuffed pepper soup. Delicious!!! Thanks for posting, Barb! 🙂

  2. Edwina Crowe

    Going to make today with chicken.

    • Profile photo of Julie
      Julie

      Awesome! Post a pic or two! Hashtag #fourmileridge! So excited!!!

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