Garden Veg Rice
From cyns33 13 years ago
- 40mins to make
- Serves 6-8
I came up with this dish, when my garden was exploding. The great thing is that you can put whatever vegetables you have. I wrote this recipe as if it wasn't gardening season but if you have access to fresh garden vegetable of course use them. Read more My neices and nephew love it, even the ones that are hard to get to eat vegetables!! See less
Ingredients
- 2c White Rice shopping list
- 2Tbl Olive oil shopping list
- 1lg Can of diced tomatoes shopping list
- 3 Gloves of garlic (minced) shopping list
- 1 Bell pepper ( any color) shopping list
- 1c Corn (fresh, frozen,or canned) shopping list
- 1c Peas (fresh, frozen or canned) shopping list
- 1pkg Mushroom (quartered) button or crimini shopping list
- 1 Zucchini shopping list
- 1 Handful of snow peas (cut in half) shopping list
- 3 Scallions (or 1 small onion) shopping list
- 1/4c Parmesan Cheese shopping list
- 1tsp Dried oregan shopping list
- 1tsp Dried Basil shopping list
- salt and pepper shopping list
How to make it
- Prepare Rice as directed. (Ususally 2c water to 1c rice.)
- Meanwhile, heat up oil in large skillet.
- Saute vegetables starting with garlic, pepper and zucchini mushrooms,
- Saute til tender
- Add scallions, dried herbs, salt and pepper.
- Next add snow peas and allow flavors to develop
- Add diced tomatoes, and simmer at med low, til a rolling simmer.
- Lower heat simmer on low. appx 15-20mins.
- Add corn and peas.
- Begin to add tomatoes mixture to rice, mix all ingredients by fluffing with a fork, trying not to let rice get gummy.
- Lastly, add parmesan cheese.
- Enjoy
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