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Ingredients
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Base Ingredients
Seasonal Vegetables
Herbs and Seasonings
Method
Preparation of Base
- 1
Rinse Rice
In a fine mesh strainer, rinse 1 cup of rice under cold water until the water runs clear. This helps to remove excess starch.
- 2
Cook Rice
In a medium saucepan, combine the rinsed rice and 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for about 15 minutes or until the rice is tender and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cooking Vegetables
- 3
Sauté Garlic
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.
- 4
Add Seasonal Vegetables
Add the asparagus, cherry tomatoes, bell peppers, and zucchini to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
- 5
Add Spinach
Stir in 2 cups of fresh spinach and cook for an additional 2 minutes until wilted.
- 6
Seasoning
Add 1 teaspoon of salt, black pepper to taste, 1 tablespoon of chopped basil, and 1 tablespoon of chopped parsley. Stir well to combine.
Combining Ingredients
- 7
- 8
Serve
Transfer the seasonal rotator to a serving dish and enjoy warm. This dish can be garnished with additional herbs if desired.
