Instructions: Steam squash until just tender, about 5 minutes. Transfer to bowl. Steam broccoli until crisp-tender, about 4 minutes. Transfer to another bowl; set aside.

Spray four 1 1/4-cup custard cups with nonstick spray. Bring broth and rice to boil in heavy large saucepan. Reduce heat to low, cover and cook until rice is tender but some liquid remains, stirring often, about 20 minutes. Uncover; stir until rice is creamy, about 2 minutes.

Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion; saute until golden, about 5 minutes. Add parsley, thyme, and 1 minced garlic clove; saute 1 minute. Add squash and sun-dried tomatoes; stir to heat through.

Mix vegetable mixture and feta into rice. Season with salt and pepper. Divide hot rice mixture among prepared custard cups; press down with back of spoon to compact. Unmold 1 rice timbale onto each of 4 plates.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 3 garlic cloves and broccoli; saute until heated through, about 2 minutes. Spoon broccoli around timbales and serve.

This recipe yields 4 servings;

can be doubled.

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