From Cooking Light’s 1991 Annual Cookbook. This is a healthy recipe. Includes yellow squash, onion, carrots, broccoli, etc.
Ingredients: [‘vegetable oil cooking spray’, ‘vegetable oil’, ‘yellow squash’, ‘onion’, ‘carrot’, ‘garlic clove’, ‘water’, ‘chicken bouillon granule’, ‘curry powder’, ‘ground coriander’, ‘ground cumin’, ‘fresh broccoli florets’, ‘cauliflower floret’, ‘long-grain rice’]
Quantity of Ingredients: [” vegetable oil cooking spray”,”1 teaspoon vegetable oil”,”1 cup cubed yellow squash”,”1 medium onion, thinly sliced and separated into rings “,”3/4 cup thinly sliced carrot”,”1 garlic clove, minced “,”6 cups water”,”1 tablespoon chicken bouillon granule”,”1 1/2 teaspoons curry powder”,”1 teaspoon ground coriander”,”1/4 teaspoon ground cumin”,”1 cup fresh broccoli florets”,”1 cup fresh cauliflower floret”,”1/2 cup long-grain rice, uncooked “]
Number of Servings: 4
Steps: [‘Coat a dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add squash, onion, carrot and garlic; sauté until vegetables are crips-tender.’, ‘Stir in water, bouillon, curry powder, coriander, and cumin. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.’, ‘Add broccoli, cauliflower and rice. Cover and cook an additional 25 to 30 minutes or until rice is tender. Ladle soup into individual bowls.’]