[recipe] Vegetable Rice Medley

[Guest guest]

Here is another treasure I found inspiration

from a Taste of Home cookbook compilation.

It was in the side dish potluck section of the

book, but I enjoy this one as a main dish...

I just eat more of it, sometimes adding TVP,

sauted tofu cubes, sprinkle of sharedded cheese,

or whatever strikes my fancy. It is very versatile

and my omnivore family members love it as a

side dish, so all of us are happy.

Enjoy.

 

Vegetable Rice Medley

 

1 medium leek (white portion only), minced

4 garlic cloves, minced

2 tsp olive oil

4 1/2 cups vegetable broth

2 cups uncooked long grain rice

2 cups cubed zucchini or summer squash

3/4 cup frozen baby lima beans, thawed

1 tsp ground tumeric

1/2 tsp ground ginger

Dash cayenne pepper

1 can (14.25oz) diced tomatoes, undrained

3/4 cup frozen peas, thawed

1/4 cup minced fresh parsley or cilantro

Lemon wedges or hot pepper sauce, optional

 

In a Dutch oven, saute the leek and garlic in oil until

tender. Add broth, rice, squash, lima beans and

seasonings. Bring to a boil. Reduce heat; cover and

simmer for 15 minutes. Add the tomatoes and peas;

cover and cook 5 minutes longer. or until liquid is

absorbed and the rice is tender. Serve with lemon or

hot pepper sauce if desired.

Yield: 14 servings ~ that is if you eat this as a side.

It is more like 6 to 7 servings as a main dish.

 

~ PT ~

 

Approach love and cooking with reckless abandon.

~ The Dalai Lama