cups long-grain white rice
tablespoons extra-virgin olive oil
medium yellow squash or zucchini, cut into half-moons
cup yellow cherry tomatoes, halved
large scallions, thinly sliced
Salt and freshly ground pepper
tablespoons chopped flat-leaf parsley
In a large saucepan of salted water, boil the rice until tender, about 15 minutes. Drain the rice well. 2 Meanwhile, in a medium skillet, heat the olive oil. Add the squash, tomatoes and scallions, season with salt and pepper and sauté over moderately high heat, tossing, until lightly cooked, about 2 minutes. Add the parsley and rice and toss. Season with salt and pepper.