Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 2 garlic cloves, chopped 1/2 onion, chopped 4 cups veggies, chopped to cook evenly 3 cups cooked brown rice 1 Tablespoon dried herbs (see NOTE below) 1/2 cup sun-dried tomatoes in oil salt and pepper to taste DIRECTIONS Heat large frying pan over medium-high heat, add oil and garlic. Stir to coat garlic with oil and sauté until fragrant. Add onion and cook until soft, stirring occasionally. Pour in all the veggies at once, stir well, and lower heat to medium. Cook veggies to taste, stirring so all veggies cook evenly. Add rice, herbs and sun-dried tomatoes with oil. Stir to mix completely, cover and lower heat to simmer. Cook 5 minutes, stir and taste for seasoning. Cover and cook an additional 10 minutes. Serve immediately or at room temperature. Travels well for potlucks. SUGGESTIONS FOR VEGGIE AND HERB COMBINATIONS: Yellow squash, grape tomatoes, sugar snap peas with marjoram and thyme Eggplant, zucchini, grape tomatoes with basil, thyme and oregano Zucchini, sweet peppers, okra with oregano and mint NOTE: To substitute fresh herbs, use twice the amount and add near the end of cooking. Copyright © 2009 Stefanie Samara Hamblen |
