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Ingredients:
- 1 teaspoon olive oil
- 1/2 cup julienne carrots
- 1/2 cup julienne zucchini
- 1/2 cup julienne yellow squash
- 1 garlic clove, minced
- 2 cups basmati white rice (cooked in chicken stock to package
directions)
- 1/4 teaspoon black pepper
- 1/4 teaspoon finely chopped fresh rosemary leaves
Preparation:
Heat oil in large skillet and add carrots, zucchini, yellow squash
and garlic. Cook until crispy tender. Fold in cooked rice, pepper
and rosemary.
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