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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe is submitted for the RSC Summer 2004 contest Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 small zucchini, diced |
1/2 cup red onion, diced |
1/2 cup sweet red pepper, diced |
1 -2 jalapeno pepper, diced (optional) |
2 garlic cloves, smashed |
2 tablespoons fresh sage, finely chopped |
1 cup brown basmati rice or 1 cup any long cooking brown rice |
salt & freshly ground black pepper |
2 tablespoons balsamic vinegar |
1 cup chicken broth |
1 cup buttermilk |
1/2 cup fresh green peas or 1/2 cup frozen green pea, thawed |
Directions:
1. Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
2. Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
3. Add rice, salt and pepper, stir to coat.
4. Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
5. Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
6. Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
7. Serve and enjoy!
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