Yield
Serves 4 (serving size: about 1 cup)
Photo: Randy Mayor; Styling: Claire SpollenĀ 

How to Make It

Place water and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Turn off heat; let stand, covered, 25 minutes. Drain. Heat a skillet over medium heat; add olive oil. Add squash, shallot, rosemary, and 1/8 teaspoon salt; cook 10 minutes. Add rice, pepper, and 1/4 teaspoon salt to squash, stirring to combine.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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