Marseilles Squash Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyLow Calorie
Ingredients
| Summer squash | 1 1/2 Pound | |
| Ripe tomatoes | 3/4 Pound | |
| Onions | 2 Large | |
| Olive oil | 3 Tablespoon | |
| Long grain rice | 1/2 Cup (16 tbs) | |
| Water | 2 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
GETTING READY
1) In boiling salted water, blanch whole squash for 10 minutes.
2) Drain them thoroughly.
3) Cut them in half lengthwise, then remove the seeds and cut across each half into 1 inch thick slices.
4) Blanch the tomatoes peel and halve them.
5) Peel the onions and slice them.
MAKING
6) In a flameproof casserole, heat the oil and fry onions till pale golden.
7) To the casserole, add the rice and fry, stirring, for 2 minutes till the oil is absorbed.
8) Add the water, tomatoes, squash and seasoning.
9) Boil the water, then cover and simmer gently for 15-20 minutes till rice is tender and most of the water has been absorbed.
10) Taste and adjust the seasoning,.
SERVING
11) Sprinkle parsley over it and serve hot.
1) In boiling salted water, blanch whole squash for 10 minutes.
2) Drain them thoroughly.
3) Cut them in half lengthwise, then remove the seeds and cut across each half into 1 inch thick slices.
4) Blanch the tomatoes peel and halve them.
5) Peel the onions and slice them.
MAKING
6) In a flameproof casserole, heat the oil and fry onions till pale golden.
7) To the casserole, add the rice and fry, stirring, for 2 minutes till the oil is absorbed.
8) Add the water, tomatoes, squash and seasoning.
9) Boil the water, then cover and simmer gently for 15-20 minutes till rice is tender and most of the water has been absorbed.
10) Taste and adjust the seasoning,.
SERVING
11) Sprinkle parsley over it and serve hot.
Chef
