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Nutrition Facts
Serving Size 1 (421g) Recipe makes 6 servings
Calories 366
Calories from Fat 158		(43%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 10.7g	53%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 656mg		27%
Potassium 519mg		14%
Total Carbohydrate 45.4g		15%
	Dietary Fiber 2.8g	11%
	Sugars 5.8g
Protein 7.7g		15%
detailed view... how is this calculated?

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Recipe #91476 | 30 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: echo echo
May 20, 2004

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). The cooking time shown does not include time to cook rice, so add this if you're not using left-over rice.

SERVES 6 (change servings and units)

Ingredients

2 cups diced summer squash (yellow)
1 cup minced onion
6 medium tomatoes, skinned & chopped
2 tablespoons butter
1/4 cup butter
1/4 cup flour
2 cups chicken bouillon
1/2 cup light cream
1 teaspoon dried basil
1 tablespoon dried parsley
pepper
3 1/2-4 cups cooked rice
1/4 cup parmesan cheese

Directions

1
Preheat the oven to 350°.
2
Sauté the squash, onion and tomatoes in 2 T butter until tender.
3
Melt 1/4 cup butter in saucepan and stir in the flour.
4
Gradually add the bouillon, stirring until thickened.
5
Stir in the cream, basil, parsley and pepper.
6
Remove from the heat and stir in the vegetables and rice.
7
Put in a greased 2-quart casserole and sprinkle with parmesan.
8
Bake in oven until bubbly and heated through.

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Featured Reviews for This Recipe

From: Sharon123

On Nov 7, 2006

Mmmm, I loved this dish! I halved the recipe, and added some chopped red pepper and frozen peas. I sprinkled on a little more Parm when I served it. So good. Thanks!

1 person found this review helpful

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From: CASunshine

On Apr 14, 2006

This was such a good idea and different from my usual side dishes. I think next time I may add garlic powder and stir a little parmesan into the dish before sprinkling it on top. Pretty presentation!

1 person found this review helpful

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From: **Pebbles**

On Nov 2, 2004

Prepared for my Pick Your Chef adoptee. I enjoyed this immensely. A perfect main meatless meal. A wonderful change to plain rice. The flavors blended together so well and the cream and cheese gave it a risotto twist. A winner! Thanks Edith!

2 people found this review helpful

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From: Kat in Texas

On Nov 6, 2004

LOVED this, and I didn't even get to taste the finished product! Was part of a dinner I took to a friend. Only changes I made were to drain the tomatoes/squash after sauteeing (mine were way too juicy), and sub'd whole milk for the cream. Turned out great. The spices are very nice in this and the parmesan on top is the perfect touch. I put it all in a disposable 9x13. Am heading back to the store, to make some for us tonight! Thanks for a great recipe!

2 people found this review helpful

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Read all 4 reviews