Vegetable extravaganza! A great dish to feature all your favorite vegetables!
2 cups Basmati or Jasmine rice
2 large carrots cut julienne or into slices
½ lb green beans
1 yellow bell pepper, cubed & 1 green bell pepper, cubed
½ lb sliced mushrooms
1 broccoli head broken into florets
1 bunch baby bok choy, chopped
½ tsp ground ginger
2 cloves garlic, minced
Olive Oil
Blake Hill’s Caramelized Onion Savory Jam
1
In medium saucepan, add 2 Tbsp of olive oil and warm over medium heat
2
Add the rice and stir to make sure all grains are coated with olive oil
3
Add 2 cups of boiling water, reduce to a low heat, and cover the saucepan with a lid for about 18-20 minutes until the water is absorbed (do not open the lid as rice is cooked in the steam)
4
In a large skillet or wok, heat 2 Tbsp of olive oil, add minced garlic and cook for 2 minutes, stirring regularly
5
Add vegetables (except bok choy) to skillet, stirring occasionally to ensure all ingredients coated in oil and cook evenly. Add salt and pepper to taste followed by ground ginger
6
Cook until all water that accumulates in the skillet evaporates and vegetables are soft, then add chopped bok choy and stir
7
Add ½ jar Blake Hill’s Caramelized Onion Savory Jam and toss with the vegetables
8
Serve tossed vegetables over rice and Enjoy!
