Preparation time: 15 minutes
Cooking time: 35 to 40 minutes
Yield: 8 servings
6 scallions
3 to 4 mushrooms
1 small carrot
1 small celery stalk
1 plump clove garlic
2 tablespoons olive oil
6 cups chicken or vegetable broth
1/3 cup white rice
1 medium tomato
1 small yellow squash
1 small zucchini
1/2 medium red or yellow bell pepper
1/4 pound asparagus, or 1/2 cup fresh green beans
Fresh parsley
Fresh basil, dill, or chives
Salt to taste, about 1/2 teaspoon
Freshly ground black pepper to taste
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Cut off the green portions of the scallions and retain only the white parts.
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Slice the scallion parts and mushrooms.
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Shred the carrot.
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Thinly slice the celery.
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Mince the garlic.
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In a large pot over medium heat, heat the olive oil.
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Add the scallions, carrot, and celery and sauté, stirring often, until the vegetables begin to soften, about 5 minutes.
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Add the garlic and mushrooms and cook, stirring, for 2 minutes.
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Peel, seed, and dice the tomato.
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Add the broth, rice, and tomato to the pot.
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Bring to a boil.
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Reduce the heat to medium-low, cover, and cook until the rice is tender, about 15 to 20 minutes.
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Slice the squash and zucchini.
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Cut the bell pepper half into thin 1-inch strips.
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Trim and slice the asparagus.
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Add the yellow squash, zucchini, bell pepper, and asparagus to the pot.
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Cook, uncovered, until the vegetables are just tender, about 7 to 10 minutes.
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Chop the parsley.
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Mince the basil.
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Stir 3 tablespoons parsley and 1 tablespoon basil into the pot.
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Season with salt and pepper.