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  • Simple Charred Vegetable Rice

    2 votes
    Simple Charred Vegetable Rice
    Prep: 5 min Cook: 20 min Servings: 4
    by Nancy Miyasaki
    193 recipes
    >
    This 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

    1. Cook 1 cup long-grain white rice according to stove or rice cooker directions.
    2. Heat 1 1/2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
    3. 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!)
    4. Stir in the halved grape tomatoes and the chopped green onions, saute 1-2 minutes or until tomatoes almost wilt.
    5. 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
    6. (Can be made up to 1-2 hours in advance of serving. Just reheat slightly on the stove before serving.)

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