Shelly's Recipe

BROWN RICE PRIMAVERA

Category: Rice/Risotto

1 1/4 cups water
1/2 cup long-grain brown rice, uncooked
1/2 tsp salt
1/4 tsp dried basil leaves, crumbled
1/8 tsp black pepper
1 tablespoon oil
1 carrot, peeled, diced (about 1/2 cup)
1 small red bell pepper, seeded, diced (about 1/2 cup)
1 small yellow squash, diced (about 1/2 cup)
1 small zucchini, diced (about 1/2 cup)
2 green onions, thinly sliced (about 1/4 cup)

Bring water to a boil in medium saucepan on medium heat. Add rice, salt, basil and black pepper. Reduce heat to low. Cover; simmer 40 to 45 minutes or until water is absorbed and rice is tender. Heat oil in large skillet on medium-high heat. Add carrot, red pepper, yellow squash, zucchini and green onions. Cook and stir 5 to 7 minutes or until tender. Transfer rice to serving bowl. Add vegetables; toss to combine. Serve immediately. Serves 4