Summer Squash Wild Rice with White Beans and Tomatoes

After the holiday weekend, it's time for a healthy dish to counteract all those burgers and hot dogs!

Notes: You can adjust the cooking time here so that the veggies are cooked to your liking. Simmering the squash for 40 minutes makes it very tender. If you prefer yours toothy, add it when you add the tomatoes.

I used a boxed wild rice medley for this. It's very easy and economical. All you do is add the same amount of water that is listed on the back of the box. You just cook it along side the veggies.

Ingredients:
1 cup uncooked wild rice medley (I used a boxed mix)
1 3/4 cup water
1 large or 2 small yellow squash
1 large or 2 small zucchini
1 pint grape or cherry tomatoes
1 15 oz. can small white beans
1 shallot
3-4 cloves garlic
1/2 bunch chives
1/2 bunch thyme
8-10 dashes of hot sauce
Salt
Pepper
Olive oil

Directions:

Mince the garlic and dice the shallot. Slice the squash and zucchini into half moons.

Heat a small amount of olive oil on medium-high in a large skillet (make sure it has high sides and a lid). Sautee the onions and garlic until just tender and fragrant. Add the squash and zucchini. Season with salt and pepper. Pour in the water and bring everything to a boil.

Stir in the rice and then turn the heat down to low. Cover and simmer for 20 minutes.

While the rice is simmering, mince the thyme and chives. Rinse and drain the beans. After the 20 minutes has passed, add the tomatoes, beans, and herbs. Season with hot sauce and another round of salt and pepper. Simmer for an additional 20 minutes until the rice is tender, but still chewy. Enjoy!