Squashes and Brown Rice Primavera

• 2 zucchini (courgettes)
• 2 yellow squash
• 3 cups cold cooked brown rice
• 2 garlic cloves, minced
• 12 teaspoon ground pepper
• 14 cup water
• 1 large tomatoes, seeded and diced
• 12 cup fresh basil, chopped
• 14 cup fresh parsley, chopped
• 14 cup parmesan cheese, grated

1. Halve zucchini and squashes lengthwise, then cut crosswise into 1/2-inch-thick pieces.
2. Put rice in a large bowl and gently separate grains, breaking apart lumps.
3. Coat a large nonstick frying pan with cooking spray and place over medium-high heat.
4. Add garlic and saute for 30 seconds.
5. Add zucchini, squash and pepper.
6. Saute 3 minutes.
7. Stir in water, cover and cook until vegetables are tender when pierced (about 3 minutes).
8. Uncover and add rice.
9. Cook, stirring constantly, until heated through (3 - 4 minutes).
10. Stir in tomato, basil, parsley and cheese.

zucchini, yellow squash, cold cooked brown rice, garlic, ground pepper, water, tomatoes, fresh basil, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/squashes-and-brown-rice-primavera-197771 (may not work)