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Sauteed Rice With Vegetables

“A bright and colourful way to use left-over cooked rice. In the summer substitute whatever fresh vegetables you have in the garden.  Serve it warm as a side dish or cold as a rice salad.”

INGREDIENTS
  • 2 tablespoons olive oil
  • 1/4 cup onions, diced small
  • 1 cup mushrooms (cremini and shitake) diced small
  • 2 cloves garlic, minced
  • 1/2 cup red and yellow peppers, diced small
  • 1/4 cup zucchini, diced small
  • 1/2 cup spinach, beet tops or swiss chard, sliced lengthwise and cut small
  • 3 cups cooked rice
  • salt and pepper
  • seasonings to taste (oregano, tuscan mix, basil)
DIRECTIONS
  1. Cook rice and set aside.
  2. Heat olive oil in pan, add onion, mushrooms and garlic and cook on medium-low, to release flavour, about 2 minutes.
  3. Add remaining vegetables. Cook, stirring often until crisp-tender, about 5 minutes.
  4. Season with salt, pepper and any herbs.
  5. Add rice & stir to heat through.
  6. Serve warm or cold as a rice salad.

Yield: 4-6 servings

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