Sauteed Vegetables Plate (v) Recipe
A mix of squash, zucchini, carrots, celery, and mushrooms, sauteed in olive oil and garlic, served over a bed of basmati.
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Ingredients
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Vegetables
Cooking Essentials
Grains
Method
Preparation
- 1
Cook the Basmati Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Sautéing Vegetables
- 2
- 3
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant. Add the chopped vegetables to the skillet and season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook, stirring occasionally, for about 10-12 minutes or until the vegetables are tender but still crisp.
Serving
- 4
Plate the Dish
Fluff the cooked basmati rice with a fork and serve it as the base on each plate. Top with the sautéed vegetables, ensuring an even distribution of colors and textures. Serve warm.
