Cheesy Rice & Squash Casserole

Soak rice at least 7 hours ahead of time by combining rice, water, and vinegar. Let sit in a warm spot.

Cook rice, and set aside.

Melt butter, and saute onion and garlic until soft.

Add in squash and zucchini, cover and cook until soft.

Add in rice, sour cream, cheese and seasonings of choice.

Pour in milk until it reaches desired consistency (if making ahead, you can add a little more, to prevent it drying out in the oven.)

Spread into a greased 11x15 inch pan, then sprinkle with paprika. Bake for 20 minutes or so, until heated through.

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