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Brown Rice Primavera
Created by admin, Tuesday, 01 May 2007
Description
Serves 4Ingredients
1 -1/4 cups water
1/2 cup long-grain brown rice, uncooked
1/2 teaspoon salt
1/4 teaspoon dried basil leaves, crumbled
1/8 teaspoon black pepper
1 tablespoon crisco oil
1 carrot, peeled, diced (about 1/2 cup)
1 small red bell pepper, seeded, diced (about 1/2 cup)
1 small yellow squash, diced (about 1/2 cup)
1 small zucchini, diced (about 1/2 cup)
2 green onions, thinly sliced (about 1/4 cup)
1/2 cup long-grain brown rice, uncooked
1/2 teaspoon salt
1/4 teaspoon dried basil leaves, crumbled
1/8 teaspoon black pepper
1 tablespoon crisco oil
1 carrot, peeled, diced (about 1/2 cup)
1 small red bell pepper, seeded, diced (about 1/2 cup)
1 small yellow squash, diced (about 1/2 cup)
1 small zucchini, diced (about 1/2 cup)
2 green onions, thinly sliced (about 1/4 cup)
Methods/steps
Bring water to a boil in medium saucepan on medium heat.
Add rice, salt, basil and black pepper. Reduce heat to low. Cover; simmer 40 to 45 minutes or until water is absorbed and rice is tender.
Heat oil in large skillet on medium-high heat. Add carrot, red pepper, yellow squash, zucchini and green onions. Cook and stir 5 to 7 minutes or until tender.
Transfer rice to serving bowl. Add vegetables; toss to combine. Serve immediately.
Reviews
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