Summer Vegetables with Rice

This dish took no time at all to prepare.  It’s a great way to use some of the late remaining summer vegetables from the garden.


3 cups brown rice

2 medium zucchinis, chopped

1 red pepper, chopped

1 large red onion, chopped

4 ears of corn, cooked

2 cups shredded carrot

5 cloves garlic, minced

½ cup white balsamic vinegar

½ lemon, juiced

2 large handfuls of fresh parsley, chopped

2 large handfuls of cilantro, chopped

¼ t. red pepper flakes

3 medium tomatoes, diced


Prepare the brown rice in water according to package directions in a rice cooker.


While the rice is cooking, place the red onion in a large skillet over medium high heat.  After several minutes the onions should start to caramelize.  While the onions are sautéing, slice the corn from the cob and place aside.


Next add the red pepper, zucchini, carrots and corn and white balsamic vinegar.  After several minute the veggies should soften.  Now add the minced garlic, lemon juice, red pepper flakes, cilantro and parsley and blend together well.


Using a large soup mug if you have one, scoop some brown rice in the bottom of dish and top with veggies then top with the tomatoes.