Like many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn’t have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I’ll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.
Adapted from Vegetarian Times
INGREDIENTS:
1 Tbs olive oil
2 C broccoli florets
1 red bell pepper, chopped
6 green onions, sliced
3 C vegetable broth
3 garlic cloves, minced
1 C white rice
1 C corn kernels
12 pitted green olives, halved
12 pitted black olives, halved
1/4 C fresh parsley, chopped
Salt, pepper, and cumin, to taste
DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.
Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.
Stir in the corn and olives; cover and cook another 8 minutes.
Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!
- 1 Tbs olive oil
- 2 C broccoli florets
- 1 red bell pepper, chopped
- 6 green onions, sliced
- 3 C vegetable broth
- 3 garlic cloves, minced
- 1 C white rice
- 1 C corn kernels
- 12 pitted green olives, halved
- 12 pitted black olives, halved
- ¼ C fresh parsley, chopped
- Salt, pepper, and cumin, to taste
- Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.
- Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the corn and olives; cover and cook another 8 minutes.
- Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!
