Recipe - Squashes And Brown Rice Primavera - Mayo

2 Zucchini
2 Yellow crookneck squashes
3 cup Cooked; cold brown rice
2 Garlic cloves; minced
One half teaspoon Ground pepper
One fourth cup Water
1 lg Tomato seeded and minced
One half cup Chopped; fresh basil
One fourth cup Chopped fresh parsley;
preferably flatleaf
Italian
One fourth cup Grated parmesan cheese

Halve the zucchini and squashes lengthwise, then cut crosswise into
1/2inchthick pieces. Put the rice in a large bowl and gently separate the
grains and break apart any lumps.

Coat a large nonstick frying pan with nonstick cooking spray and place over
mediumhigh heat. Add the garlic and saute for 30 seconds. Add the
zucchini, squash and pepper and saute for 3 minutes.

Stir in the water, cover and cook until the vegetables are tender when
pierced, about 3 minutes.

Uncover and add the rice. Cook, stirring constantly, until heated through,
34 minutes. Stir in the tomato, basil, parsley and cheese.

To serve, transfer to a platter. Yields 6