Rice-a-riffic

 

The refrigerator at our house is currently overflowing with fresh produce: corn, green beans, onions, peppers, squash. Some of it has spilled over onto the kitchen counter, where pile of tomatoes currently resides.

When we departed two weeks ago forNorth Carolina, my sole patio tomato plant sported a number of tomatoes — but all of them very green. Friend Moe, who took care of our plants during the 11 days we were away, later reported that he picked two ripe ones, and I plucked a few more the day after we returned. I also purchased a few additional tomatoes at the farmers market.

We’ve been eating this bounty of goodness in a variety of ways. I’ve made a couple batches of the pineapple salsa that I printed a while back, utilizing red onion, Serrano peppers and some of those tomatoes. The green beans and corn are best, I think, with just a sprinkling of salt and pepper and some butter.

I also made rice as a side dish the other night, utilizing some of the fresh produce.

Rice with Summer Veggies

Prepare four servings of brown rice according to package directions. (I took the easy way out and made the quick-cooking kind in the microwave.)

Meanwhile, in a sauté pan, cook 1 yellow squash or zucchini, cut into cubes, along with ½ cup red onion, in 1 tablespoon olive oil, until vegetables are soft and beginning to lightly caramelize. (You can also add sliced mushrooms.)

Mix cook vegetables into the rice, adding 1 large diced tomato. Add 1 tablespoon butter and ¼ cup grated parmesan cheese. Serve immediately.

 

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