Tomatoes and zucchini are in abundance at the farmer’s markets and home gardens right now. What to do…what to do… Make a delicious and simple Meatless Monday dish today!
2 TB olive oil, more for flavor
1 1/2 cups brown rice
2 juicy tomatoes, red or yellow, chopped
2 zucchini, sliced in half and half again and chopped
2 shallots, sliced
1 TSP salt
1 TSP pepper
1 TSP cumin
This is a great dish to use up your veggie stash and leftover brown rice. It’s simple and quick. Perfect for a Monday! For this particular dish, the nutty yet sweet flavor of the jasmine lends to the vegetables here. If you do not have this type of brown rice, please use your favorite. Cook the rice first according to the directions. Brown rice is usually 2 cups of water to 1 cup of rice. It takes longer than regular rice so allow 45 minutes or so before cooking the vegetables. (Note: Cook until just about done, when there is just a bit of water left in the pot. Turn off heat and cover to allow to steam the rest of the way. Perfect!) Set aside.
In a large pan, add 1-2 TB olive oil and heat to medium-high. Slice the shallot and add to pan. Allow it to brown and flip, about one minute. Add the chopped zucchini and arrange it in one layer. Allow to cook without stirring for a few minutes before turning. Add the chopped tomatoes incorporating all the ingredients. Cook for another minute allowing the tomatoes to break down a bit. Add the rice and seasonings and mix well.
The sweetness of the tomatoes and shallots along with the nutty rice is a delicious blend. Adding cumin adds warmth and depth. Taste first but additional olive oil and more salt and pepper once everything is incorporated may be needed. This serves two as a main dish for dinner or four as a side dish with a salad.