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.


★★★★★ 1 vote

4 to 6 people


  • 2 lg
    yellow peppers, seeded & cut into 1 inch pieces
  • 2 lg
    green peppers, seeded & cut into 1 inch pieces
  • 3 lg
    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 lg
    yellow squash, peeled, seeded cut into 1 inch pieces
  • 1 lg
    green zucchini, quartered lengthwise & cut into 1 inch pieced
  • ·
    salt and pepper to taste
  • 2 c
    frozen kernel corn

How to Make Shai's Veggie delight over Jasmine-Ginger Rice


  1. 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.
  2. 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.
  3. Serve the veggie mixture over the rice.
  4. Note - I like to put the rice onto serving plates, Making a well in the center, the spooning the veggies into the center.

Printable Recipe Card

About Shai's Veggie delight over Jasmine-Ginger Rice

Dietary Needs: Vegetarian

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