Shai's Veggie delight over Jasmine-Ginger Rice

Shai Hernandez-Patterson


I didn't have much in the house, and decided since my hubby had purchased veggies at the farmer's market.. I decided to get a bit creative and make a meatless dish.

pinch tips: How to Brown Chicken



4 to 6 people


2 large
yellow peppers, seeded & cut into 1 inch pieces
2 large
green peppers, seeded & cut into 1 inch pieces
3 large
yellow onions
1 tsp
dried rosemary
1 tsp
dried oregano
2 tsp
onion powder, more or less to taste
3 Tbsp
garlic powder, more or less to taste
3 stick
salted butter
16 oz
package sliced mushrooms
1 1/2 c
uncooked jasmine rice
2 Tbsp
ground ginger
1 large
yellow squash, peeled, seeded cut into 1 inch pieces
1 large
green zucchini, quartered lengthwise & cut into 1 inch pieced
salt and pepper to taste
2 c
frozen kernel corn

Directions Step-By-Step

Combine all veggies in a very large bowl. In a tiny bowl, combine all spices. Add to the veggies and thoroughly combine. Heat a very large skillet over medium high heat. add the butter. Once the butter is melted, Add the Vegetables. Then Cook Covered, stirring every 5 minutes for 25 minutes. Then reduce heat and cook, covered for about 20 minutes longer.
Prepare the Jasmine rice according to package directions. To the water add 2 teaspoons ground ginger, 1/2 teaspoon kosher salt & 1 teaspoon freshly ground black pepper.
Serve the veggie mixture over the rice.
Note - I like to put the rice onto serving plates, Making a well in the center, the spooning the veggies into the center.

About this Recipe

Dietary Needs: Vegetarian