Ingredients
1 Cup short or medium grain brown rice
1 Tablespoon unsalted butter
½ Teaspoon salt
1 3/4 cup of boiling water
2 small carrots, diced
1 celery stalk, diced
1 zuccinni, diced
1 yellow squash, diced
½ red bell pepper, diced
2 cloves garlic
2 Tablespoon fresh parsley
½ Tablespoon fresh or ¼ Teaspoon dried basil
Juice of one lemon
Extra Virgin Olive oil
Salt and Pepper to taste
Preparation
Prepare rice in oven: Place rice, butter and salt in a 1 ½ quart baking dish. Pour 1 ¾ cup of boiling water over rice. Cover tightly with foil and bake at 350 for about 55 minutes. Remove from oven and let stand, covered, 5 minutes. Fluff with fork.
Prepare vegetables: While rice is cooking, dice vegetables, garlic, parsley and basil. Heat a sauté pan over medium high heat and add 2 Tablespoons Olive oil. Add garlic and sauté for about 1 minute then add the vegetables and a pinch of salt and cook for about 4-5 minutes until tender crisp. Add parsley and basil. Remove from heat. Salt and pepper to taste.
Add vegetables and lemon juice to the brown rice. Add up to 2 Tablespoons olive oil to suit. Salt and Pepper to taste.
