Confetti Rice

Confetti Rice

Ingredients:
2 tablespoons organic unsalted butter
1 tablespoon chopped red onion
¼ cup diced zucchini
¼ cup diced red bell pepper
¼ cup diced carrots
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup uncooked rice

Directions:
1½ cups water
1. Melt the butter in a saucepan over medium-low heat.
2. Add the onion, zucchini, bell pepper and carrot to the pan and season with salt and
pepper. Stir to coat the vegetables well.
3. Add the rice and the water. Stir to combine.
4. Cover with a tight lid and bring the mixture to a simmer over medium heat.
5. Reduce the heat to low and simmer 15 minutes.
Chef’s Note: Seasonal vegetables may be substituted for the zucchini and bell
pepper.
CORN AND SHALLOT SAUTÉ
PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES | READY IN: 25
MINUTES
This dish is a snap to make. It pairs very well with many summer foods like fish,
steak, chicken, or as a vegetarian meal. I prefer to use a sweet corn, such as butter
and sugar or Silver Queen variety.
MAKES 4 SERVINGS