
GARDEN RICE
By Lauralie Mafolo
INGREDIENTS:
- 2 cups uncooked Jasmine rice
- 3 cups vegetable broth or make your own with 3 cups warm water and 3 Tbsp Tolia Bouillon seasoning
- 4 cloves garlic crushed
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 multi color bell peppers (chopped)
- 1 oz Fresh dill
- 5-6 tablespoons butter (cut into smaller cubes)
- Kosher salt to taste
Instructions:
-
Combine rice, broth, and garlic in a rice cooker and cook according to cooker directions (you may also cook the rice according to rice package directions on the stovetop).
-
In a large skillet or wok, heat olive oil over medium heat. When oil is wavy and hot, add chopped vegetables. Stir to coat veggies in oil.
-
Continue stir-frying until vegetables become soft and onions become transparent.
-
When rice is done cooking, add rice and butter to skillet, add Dill. Stir well to combine.
BON APPETIT !