Autumn Leaves
Recipe: #15499
November 02, 2014
Categories: Casseroles, Side Dishes, Rice, Squash, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, more
"The title of this vegetable-rice dish refers to the colors in the dish which are similar to autumn foliage--however, you can eat it year-round (as long as you have summer squash available to you at the grocery store). Zucchini can be substituted for some or all of the summer squash. I use the no-sodium type of bouillon, which works just fine and can really cut down on the recipes overall sodium content. The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice."
Ingredients
Nutritional
- Serving Size: 1 (360.7 g)
- Calories 396.1
- Total Fat - 17.4 g
- Saturated Fat - 10.4 g
- Cholesterol - 47.1 mg
- Sodium - 720.3 mg
- Total Carbohydrate - 42.8 g
- Dietary Fiber - 2.4 g
- Sugars - 2.3 g
- Protein - 17.5 g
- Calcium - 126.1 mg
- Iron - 3.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Sauté the squash, onion and tomatoes in 2 T butter until tender.
Step 2
Melt 1/4 cup butter in saucepan and stir in the flour.
Step 3
Gradually add the bouillon, stirring until thickened.
Step 4
Stir in the cream, basil, parsley and pepper.
Step 5
Remove from the heat and stir in the vegetables and rice.
Step 6
Put in a greased 2-quart casserole and sprinkle with parmesan.
Step 7
Bake at 350°F until bubbly and heated through.
Tips
No special items needed.