Tuesday, March 9, 2010

Charred Vegetable Rice

This is a great side dish and a wonderful way to "dress up" your rice.  You saute corn and zucchini with a little olive oil until slightly charred in a cast iron skillet or regular skillet.  Add in sliced green onions and halved grape tomatoes for about a minute and then add the vegetable mixture to some cooked rice.  And that's how you take ordinary rice and make it special.  My daughters love this rice and I feel good that they are getting a boost of vegetables with every bite.  

I saw this recipe in the Jan/Feb 2010 edition of Cooking Light Magazine.  I could not find the link to the recipe on the Cooking Light website so I wrote out the recipe below.

Charred Vegetable Rice
Recipe by Cooking Light

Cook 1 cup long-grain white rice according to package directions, omitting salt and fat.
Heat 1 1/2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
Add 1/2 cup thawed frozen whole kernel corn and 1/2 cup chopped zucchini to pan, saute 3 minutes or until vegetables are charred. (watch out for jumping corn!)
Stir in 1/2 cup halved grape tomatoes and 1/3 cup chopped green onions, saute 1 minute or until tomatoes almost wilt.  
Combine vegetable mixture, rice and salt to taste.        

I served this with Creole Grouper.  I've also paired it with salmon.  Would work well as a side dish with chicken, pork or beef too.


Mom's Cooking Club Lesson:  Bump up the nutritional value of this side dish by substituting brown rice for the white rice.


Patsyk said...

I love adding veggies to rice! Makes it a sneaky way to get in some extra nutrition.

Bellini Valli said...

This is my kind of side dish Jamie:D

Bridgett said...

I am definitely giving this a try as my kids would enjoy this as well. It looks delicious!

Aggie said...

Oh wow Jamie, I really like that rice! Looks delicious!

Barbara Bakes said...

This is just the kind of recipe I need to get more veggies in our diet! Thanks for sharing!

Danyell said...

This recipe gave me inspiration last week. I had a cup or so of left over brown rice, some excellent baby portobello mushrooms, and (of course) always have some fresh garlic.....so I saute'd everything in a tbsp or so of olive oil and it was yummy!!! Especially paired with some salmon--thank you for the idea!!!.

Laura in Paris said...

I love rice, dressed in all styles! Your looks great!

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