Reviewed: Nov. 9, 2011

It turned out pretty good. It was more like a stew. It needed a but more rice. But overall I was very pleased with it!

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Reviewer:

Shane_Chefs

Cooking Level: Expert

Living In: Warminster, Pennsylvania, USA

Reviewed: Sep. 27, 2011

I recommend chopping the squash fairly small in order for it to tenderize quickly.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 18, 2011

I found that this needed a full can of broth to keep from cooking off and burning the rice during the simmer. Delicious! I've also subbed in beef broth for a more savory flavor, or veggie stock to bring out the lighter tones in the summer squash.

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Reviewer:

Tara

Reviewed: Sep. 10, 2011

The vegetable to rice mixture was way off. This recipe needs more rice. Plus the amount of chicken broth evaporated before the rice was fully cooked so I had to add another cup. I have a lot of summer squash in my garden and have been experimenting with various recipes and this by far was the worst squash recipe I've made.

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Reviewer:

maworld89

Reviewed: Aug. 27, 2011

Yum! This recipe is great since, apart from the squash and zucchini, it uses ingredients I always have on hand. I substituted brown rice, and it will take a little experimenting to figure out how long to cook it, but it was still a delicious recipe. I especially loved that this meal satisfies my need for something creamy, but it's still completely healthy. It's sure to become a staple dish for me!

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Reviewer:

gwynn28

Reviewed: Aug. 8, 2011

Loved this! A great low fat way to get some veggies. Just enough rice to make it "filling" without adding too many calories. You could pretty much season this any way you like. Plus the veggie combos are endless! Most definitely a keeper!

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Reviewer:

Mermaid62

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Cooking Level: Expert

Living In: Beaufort, South Carolina, USA

Reviewed: Aug. 2, 2011

I wanted a semi healthy way to use some of the veggies in my garden so I tried this. I was feeling too lazy to chop everything so I used the food possessor but I wish I would have taken the time to cut little cubes, I think it would have been a nicer fit rather than slices. The other thing was I added a few pieces of big shrimps that I cut into little bite sized bits with scissors and added a hot pepper from my garden. I took the lazy mans way out and cooked the rice up in a rice cooker with some broth which was way easy and fast. If I make this again I would still use the rice cooker and shrimp and hot pepper, but I would take the time to hand cut squash and zucchini into nice cubes! Overall it has a great flavor, it uses lots of veggies which is a Huge bonus! There is no meat so it is easy to toss some if you chose. This would make a nice side dish if you have visitors and cook steaks or chicken on the grill, or a main dish for a small family. The flavor is simple, and you can concentrate on the beautiful flavors of the vegetables.

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Reviewer:

LSBUI

Cooking Level: Intermediate

Reviewed: Aug. 2, 2011

This was REALLY easy and so good. The only snag I ran into was that we generally use Jasmine rice and it cooks a little faster, so when it was time to add the zucchini and summer squash the rice was perfectly done. So instead I shut the burner off and put the lid back on and just sauteed the z & ss in olive oil & garlic and then tossed everything together. We served with baked tilapia seasoned with garlic salt & pepper. Yum all around!

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

Reviewed: Jul. 28, 2011

I made this exactly as directed, but we weren't overly impressed. I found the dish to be lacking in flavor. It is healthy and a great way to get in lots of veggies, but probably not something I'll make again.

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