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Add a photoThis is a simple recipe that I make frequently to serve alongside any meal where I might otherwise serve regular rice. It ads flavor, color, texture, and a little more health to the dish! I give it five hearts for a great combination of versatility, simplicity and taste. I adapted this from a recipe in Cooking Light...one of my favorite cooking magazines. I normally at least double this recipe.
Ingredients
- 1 cup long-grain white or brown rice (Jasmine and Basmati are my favorite long-grain rices, but plain long-grain rice works fine too)
- 1 1/2 Tbsp olive oil
- 1/2 cup fresh or thawed whole kernel corn
- 1/2 cup chopped zucchini (or yellow or summer squash)
- 1/2 cup halved grape tomatoes
- 1/3 cup chopped green onions
- Add kosher salt and freshly ground black pepper to taste
Directions
- Cook 1 cup long-grain white rice according to stove or rice cooker directions.
- Heat 1 1/2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Add the fresh or thawed whole kernel corn and chopped zucchini to the pan, and saute 3-5 minutes or until vegetables are charred. (watch out for jumping corn kernels!)
- Stir in the halved grape tomatoes and the chopped green onions, saute 1-2 minutes or until tomatoes almost wilt.
- Add the cooked rice to the pan and saute, adding kosher salt and freshly ground black pepper to taste. After 1-2 minutes of stirring, put in a bowl and serve
- (Can be made up to 1-2 hours in advance of serving. Just reheat slightly on the stove before serving.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 46 | 75% |
| Total Fat 5.19g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 3.73g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.87g | 1% |
| Protein 0.69g | 1% |
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