Brown Rice Primavera Recipe

Name: Brown Rice Primavera
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 1/4 cups (300 mL) water; 1/2 cup (125 mL) uncooked long-grain brown rice; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) crumbled dried basil leaves; 1/8 tsp (0.5 mL) freshly ground black pepper; 1 tbsp (15 mL) Crisco® Vegetable Oil; 1/2 cup (125 mL) carrot, peeled, diced; 1/2 cup (125 mL) small red bell pepper, seeded, diced; 1/2 cup (125 mL) small yellow squash, diced; 1/2 cup (125 mL) small zucchini, diced; 1/4 cup (50 mL) green onions, thinly sliced

Ingredients

1 1/4 cups (300 mL) water
1/2 cup (125 mL) uncooked long-grain brown rice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) crumbled dried basil leaves
1/8 tsp (0.5 mL) freshly ground black pepper
1 tbsp (15 mL) Crisco® Vegetable Oil
1/2 cup (125 mL) carrot, peeled, diced
1/2 cup (125 mL) small red bell pepper, seeded, diced
1/2 cup (125 mL) small yellow squash, diced
1/2 cup (125 mL) small zucchini, diced
1/4 cup (50 mL) green onions, thinly sliced

	PREP TIME 20m	COOK TIME 50m	TOTAL TIME 1h10m
YIELD 4 servings

Instructions

Bring water to a boil in medium saucepan on medium heat.
Add rice, salt, basil and black pepper.
Reduce heat to low.
Cover; simmer for 40 to 45 minutes or until water is absorbed and rice is tender.
Heat oil in large skillet on medium-high heat.
Add carrot, red pepper, yellow squash, zucchini and green onions.
Cook and stir for 5 to 7 minutes or until tender.
Transfer rice to serving bowl.
Add vegetables; toss to combine. Serve immediately.