Recipe: Summer Squash Rice Pilaf

SUMMER SQUASH RICE PILAF

1 cup uncooked American-style basmati rice, such as Texmati
2 tablespoons butter or margarine
1 clove garlic, minced
1/4 teaspoon ground coriander
1 leek, white and light green parts only, cut into 1/4-inch thick slices
1 small zucchini, about 4 oz, quartered lengthwise, cut crosswise into 3/4-inch pieces
1 small yellow squash, about 4 oz, cut crosswise into 3/4-inch pieces
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup orange juice
2 teaspoons orange zest, grated
1 tablespoon fresh parsley, chopped

Cook rice according to package directions.

Meanwhile, in large nonstick skillet melt butter over medium heat. Add garlic and coriander; cook, stirring occasionally, 1 minute.

Add leek, zucchini, squash, salt and pepper; cook, stirring occasionally, until softened, 3 to 4 minutes.

Add orange juice; cook 30 seconds.

Stir in rice, zest and parsley; heat through, about 1 minute.

Transfer to serving bowl.

Servings: 4
Source: Woman's World Magazine; June 10, 2003