Here in Philadelphia, it does not feel like summer has ended. It is muggy and hot and humid and muggy and humid. Yuck.
But on the bright side, my squash plant is finally showing signs of dying, so I’m delighting in what I finally know are the last squashes of summer. To celebrate, I’ve thrown together a nice rice dish that I served with sausage.
[Sorry, no photo. I packed it all up into little containers for my lunch this week before I snapped its picture.]
End of Summer Rice adapted from B.A.
1 bell pepper, diced
2 small-medium squashes, diced
1 onion, diced
1 1/2 cups long-grain rice
3 cups broth – or 1/4 cup lemon juice and 2 3/4 cups water, if you’re, say, out of broth
Cayenne pepper to taste
Cook the diced veggies in olive oil, stirring frequently, until onions begin to become translucent and all have softened. Then, add rice and continue to cook for 1 to 2 minutes more. Dump in your liquid and spices, cover, and cook for about 20 minutes, or until water has been absorbed.
Healthy, simple, and delicious with some nice spicy Italian sausage on top.