1 c. long grained rice
2 c. water
3 T. butter
1/2 t. thyme
1 T. dried parsley, crushed
2 cloves garlic, crushed
1 small onion, finely chopped
1/2 t. dill
pepper
3 medium tomatoes
2 large yellow squash (about 12 oz. total) 1/2 c. grated parmesan cheese

1. Heat oven to 300° F.
2. Bring the water to boil and add the rice
3. Cover and simmer for 20 minutes or until almost done
4. Melt the butter in a large fry pan and sauté the onion until translucent
5. Add the herbs and sauté a minute
6. Add the cooked rice with slight water to the pan and simmer until the water is absorbed completely
7. Butter a large 3 qt. covered casserole dish
8. Slice the tomatoes and the squash using a food processor
9. Add the parmesan cheese to the rice mixture
10. Pour half the rice mixture into the casserole
11. Cover with a layer of tomato slices (about half the tomato slices)
12. Cover with a layer of squash slices (about half the squash slices)
13. Pour in the rest of the rice mixture
14. Add another layer of tomato slices and another layer of squash slices
15. Sprinkle with freshly grated pepper
16. Top with a few thin slices of butter
17. Cover and bake for 60 - 75 minutes

Serves 6 - 8 or more depending upon what else is served