Sauteed Veggies with Jasmine Rice
Ingredients
- 2 cup jasmine rice
- 1 cup vegetable stock
- 2 cup water
- 2 each bouillon cubes
- ½ each onion
- 1 lb portabello mushrooms
- 1 lb broccoli
- 1 each zucchini
- 2 oz olive oil
Instructions
- Rinse all produce under cold running water for at least 20 seconds.
- Julienne onion, mushrooms, zucchini. Chop broccoli
- Pour rice, vegetable stock and water in a medium pot. Turn burner on high and briefly stir
- Place frying pan on the burner and turn the flame on high. let sit for 1 minute or until pan is incredibly hot.
- Pour oil in the pan and vegetables in right after. Saute briefly then add salt and pepper. Let sit for 1 minute.
- Once rice is boiling, add bouillon cubes and give a stir until the cubes have dissolved. Cover the pot. Turn the stove down to a simmer. Let simmer for approximately 10 minutes or until all the water has been absorbed.
- Give the veggies another toss. Keep letting sit then tossing until the veggies are cooked to your liking. Usually about 6 minutes.
- Plate by scooping rice on the plate first then veggies.
- Enjoy