The best things in life are fresh, at least when it comes to vegetables. This weekend I picked up some gorgeous vegetables at my local produce shop & immediately went home to cook with them; the result was nothing short of delicious. The vegetables were super fresh, buying local always reminds me how much better vegetables taste when they have little to no preservatives. This Harvest Rice has some of my favorite vegetables: asparagus, butternut squash & mushrooms. Make this tonight for dinner, you won’t regret it!
Ingredients (Makes 2 servings)
1 cup Texmati Royal Blend
1 /2 cups water
1/2 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons olive oil
1/2 tablespoon garlic, minced
1 cup butternut squash, peeled & cubed
6 – 8 asparagus
1 cup portabello mushrooms, chopped
1/2 cup water
1 sprig fresh thyme
1 sprig fresh basil
Salt & pepper, to taste
Crumbled feta cheese, to taste (optional)
In a small pot, combine the texmati rice blend, 1/2 cup water & 1/2 tablespoon olive oil & bring to a boil. Reduce heat to simmer, cover & cook for about 15 minutes until rice is tender.
In a large skillet, heat 2 tablespoons of olive oil & add the minced garlic over high heat, cook for about a minute until garlic is fragrant. Add the butternut squash, asparagus & portabello mushrooms & sear for 5 minutes. Add the water, thyme, basil, salt & pepper & stir. Reduce heat to low, cover the pot & cook for about 5 – 7 minutes until butternut squash is tender.
Turn off heat & add cooked rice blend to the pot, combine & serve hot. Top with a sprinkle of feta cheese (or keep it vegan & forgo the cheese) & enjoy. Buen provecho!
What’s your favorite vegetable?