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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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!! Ingredients:
2c white rice |
2tbl olive oil |
1lg can of diced tomatoes |
3 gloves of garlic (minced) |
1 bell pepper ( any color) |
1c corn (fresh, frozen,or canned) |
1c peas (fresh, frozen or canned) |
1pkg mushroom (quartered) button or crimini |
1 zucchini |
1 handful of snow peas (cut in half) |
3 scallions (or 1 small onion) |
1/4c parmesan cheese |
1tsp dried oregan |
1tsp dried basil |
salt and pepper |
Directions:
1. Prepare Rice as directed. (Ususally 2c water to 1c rice.)
2. Meanwhile, heat up oil in large skillet.
3. Saute vegetables starting with garlic, pepper and zucchini mushrooms,
4. Saute til tender
5. Add scallions, dried herbs, salt and pepper.
6. Next add snow peas and allow flavors to develop
7. Add diced tomatoes, and simmer at med low, til a rolling simmer.
8. Lower heat simmer on low. appx 15-20mins.
9. Add corn and peas.
10. Begin to add tomatoes mixture to rice, mix all ingredients by fluffing with a fork, trying not to let rice get gummy.
11. Lastly, add parmesan cheese.
12. Enjoy
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