Vegetables with Rice

A few ingredients can make a very satisfying quick meal.  I think this dish is a perfect example of how some rice and vegetables with a few spices really makes a nice dish.


1 zucchini, chopped
1 summer squash, chopped
1 onion, sliced
1 clove garlic, minced
½ cup unsalted vegetable stock
Balsamic glaze
2 medium tomatoes, chopped
½ t. dried basil
Pinch of salt

1 ½ cups whole grain brown and wild rice blend
2 ½ cups unsalted vegetable stock
1 t.  onion powder
½ t. garlic salt
½ t. dried oregano


Place the rice blend, vegetable stock, onion powder, garlic salt, oregano and salt in a rice cooker.  Cook the rice until done.

Place the tomatoes, basil and a pinch of salt in a bowl.   Mix well and set aside.

While the rice is cooking, place the onion in a large skillet and caramelize.  Then add the zucchini, summer squash and garlic.  Sauté the vegetables until they start to brown and soften.  Splash some balsamic glaze while cooking the vegetables.  Next add the vegetable stock.

Using a pasta bowl fill half of the bowl with the rice and the other half with the vegetables.  Garnish the vegetables with chopped tomatoes.