Charred Vegetable Rice

Photo: ashpapajohn

Charred Vegetable Rice: Cook 1 cup long-grain white rice according to package directions, omitting salt and fat. Heat 1½ tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add ½ cup thawed frozen whole-kernel corn and ½ cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in ½ cup halved grape tomatoes and 1⁄3 cup chopped green onions; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and ¾ teaspoon salt.

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 cup(s) white rice according to package directions
  • 1 1/2 tablespoon(s) Olive oil
  • 1/2 cup(s) whole kernel corn
  • 1/2 cup(s) zucchini
  • 1/2 cup(s) grape tomatoes
  • 1/3 cup(s) green onions

Preparation

  1. Charred Vegetable Rice: Cook 1 cup long-grain white rice according to package directions, omitting salt and fat. Heat 1½ tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add ½ cup thawed frozen whole-kernel corn and ½ cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in ½ cup halved grape tomatoes and 1⁄3 cup chopped green onions; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and ¾ teaspoon salt.
April 2013

This recipe is a personal recipe added by ashpapajohn and has not been tested or endorsed by MyRecipes.

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