Summer Vegetable Rice

• 1 1/2 cups long-grain white rice
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow squash or zucchini, cut into half-moons
• 1 cup yellow cherry tomatoes, halved
• 2 large scallions, thinly sliced
• Salt and freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley

1. In a large saucepan of salted water, boil the rice until tender, about 15 minutes.
2. Drain the rice well.
3. Meanwhile, in a medium skillet, heat the olive oil.
4. Add the squash, tomatoes and scallions, season with salt and pepper and saute over moderately high heat, tossing, until lightly cooked, about 2 minutes.
5. Add the parsley and rice and toss.
6. Season with salt and pepper.

longgrain white rice, extravirgin olive oil, zucchini, yellow cherry tomatoes, scallions, salt, flatleaf

Taken from www.foodandwine.com/recipes/summer-vegetable-rice (may not work)