IACP Take 5! Recipe Contest Winner - Raquel B. Agranoff Yield: 6 servings.

2 tablespoons olive oil 1 cup chopped leeks, white part only 1 medium yellow squash, diced 1 cup cooked fresh corn, cut from cob 3 cups cooked rice 2 teaspoons finely grated lemon zest salt and ground black pepper to taste   Heat oil in large skillet over medium-high heat. Add leeks; cook until soft and golden, but not brown. Add squash and corn; cook 5 minutes. Stir in rice and lemon zest. Cook and stir 2 to 3 minutes or until thoroughly heated. Salt and pepper to taste.

Meal Part: Main Dish, Side Dish   Preparation: Quick and Easy   Special Diets: Low-Cholesterol, Vegetarian   Main Ingredient: Vegetables   Cuisine Type: American

Nutrition Facts Calories 206   % Daily Value* Total Fat 5g Sodium 308mg Total Carbohydrate 38g Dietary Fiber 2g Protein 4g