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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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It is just great. I didn't add the time for cooking rice. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
4 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced |
1 medium zucchini, medium diced |
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced |
1 (28 ounce) can plum tomatoes, chopped, juice reserved |
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced |
1 cup brown rice, cooked |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large hot saucepan heat oil.
2. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant.
3. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften.
4. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender.
5. Serve over rice.
6. Top with Parmesan.
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