Sauteed Vegetable Plate Recipe
Made with 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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Vegetable Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, add the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped vegetables and sauté for 8-10 minutes until they are tender but still crisp.
- 4
Serve
Fluff the cooked basmati rice with a fork and divide it among serving plates. Top with the sautéed vegetable mixture and serve hot.
