Fluffy rice, vibrant vegetables, and aromatic herb butter unite for a wholesome, flavorful vegetarian meal.
# List of ingredients:
→ Rice
01 - 1 1/2 cups basmati or jasmine rice
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Herb Butter
04 - 4 tablespoons unsalted butter, softened
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 tablespoon fresh dill, finely chopped
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon black pepper
→ Vegetables
11 - 1 tablespoon olive oil
12 - 1 medium zucchini, diced
13 - 1 red bell pepper, diced
14 - 1 cup broccoli florets
15 - 1 cup snap peas, halved
16 - 1 small carrot, thinly sliced
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Garnishes
19 - 2 tablespoons toasted pine nuts
20 - 1 tablespoon fresh herbs, chopped
21 - Lemon wedges
# How to make it:
01 - Rinse rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and allow to stand, covered, for 5 minutes. Fluff with a fork.
02 - In a mixing bowl, blend butter, parsley, chives, dill, lemon zest, garlic, and black pepper until fully incorporated. Set aside at room temperature.
03 - Heat olive oil in a large skillet over medium-high heat. Add zucchini, red bell pepper, broccoli, snap peas, and carrot. Season with salt and black pepper. Sauté for 7 to 8 minutes, stirring occasionally, until vegetables are tender-crisp.
04 - Fold half of the prepared herb butter into the sautéed vegetables and toss to coat. Remove skillet from heat.
05 - Portion rice evenly into four bowls. Top each with sautéed vegetables and dot with the remaining herb butter.
06 - Finish with toasted pine nuts, chopped fresh herbs, and lemon wedges as desired. Serve warm.
