Hot Rice with Fresh Vegetables Recipes

Ingredients :

1/2 tsp salt

2 cups long-grain brown rice

1 cup bean broth, preferably from white beans

3-4 ripe tomatoes, halved, seeded and chopped, with their juice

1 bunch scallions, trimmed and finely chopped

1/2 jalapeno pepper, seeded and minced

1 firm zucchini, cleaned, trimmed and cut into small cubes

3 celery ribs, trimmed, cleaned and finely diced

1 large cooked artichoke heart, diced

4 baby carrots, finely diced

1 small green bell pepper, seeded and diced

2 garlic cloves, minced

1/2 cup finely chopped Italian parsley

1/2 cup chopped basil

2 tbsp chopped celery or lovage leaves

salt

freshly ground black pepper

fresh lemon juice or vinegar to taste

Bring 2 quarts of water to a boil, add 1/2 tsp salt, then the rice. Lower the heat to a simmer and cook for approximately 45 minutes, or until the rice is done. While the rice is cooking, boil the bean broth in a small pan until reduced to 1/3 cup. Pour into the bottom of a serving bowl large enough to contain the rice and the vegetables. Set aside and cool to room temperature. Add all the vegetables and herbs to the bowl. When the rice is ready, drain off any excess water and add it, while steaming hot, to the vegetables. Toss well and season with salt to taste, plenty of black pepper, and a squeeze of fresh lemon juice.

Serves 4

The heat of the rice bring out the flavors of the herbs and vegetables. Thickened bean broth provides an oil-less dressing to moisten the rice and carry the flavors. (If you haven't any bean broth, add an extra tomato for moistness). The vegetables and herbs listed above are mainly suggestions.  Feel free to use others that are appealing to you and in season and omit those you don't care for.

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