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Summer Squash. Photo: Trevy ThomasThis easy squash and rice recipe makes fast use of yet another summer squash in the garden, by Trevy Thomas.

Sometimes I’m feeling low on creativity, and that can definitely happen when there are too many squash. We seem to have more yellow squash than zucchini, so I’m trying to just toss them in with whatever else I’m making. Last night, I made chicken cacciatore, and wanted some rice to go along with it. Then, I looked guiltily at the pile of squash and decided just to toss it in too. It was surprisingly good. You could add an onion or garlic as well, but I had enough of that in the chicken.

Squash and Rice Recipe

• 1 tsp. olive oil
• 1 medium squash, halved then sliced
• 1 cup converted rice (try a mixture of white & wild)
• 2 cups water
• 1 vegetable bouillon cube

1. Add rice and stir to coat in oil.
2. Add water and bouillon cube. Stir then bring to boil.
3. Cover, reduce heat and simmer 20 minutes.
4. Remove from heat and let sit, without lid, for 5 minutes more.
5.  Toss with fork and season with salt and pepper.