I was craving a simple and healthy side dish to serve with Chicken Piccata. I saw a recipe for this rice in a Cooking Light magazine and I thought it would be delicious. I used instant brown rice because it’s what I had on hand but regular brown rice or white rice would work great too. This recipe was quick and easy to make and tasted fantastic, it was a HUGE hit with my children. This rice dish paired nicely with chicken piccata and steamed broccoli.
- 1 tsp olive oil
- 1/4 red onion, diced
- 1/2 zucchini, diced
- 1/2 cup frozen corn, thawed
- 1-2 cloves of garlic, minced
- 1 handful grape tomatoes, halved
- 2 tbsp fresh parsley, chopped
- 1-2 tsp chicken bouillon granules
- 1 cup of whole grain instant brown rice, prepared per instructions
Prepare the rice per instructions adding bouillon granules to the water, set aside. Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes or until soft. Add the corn and zucchini and cook for an additional 3 minutes. Stir in the halved grape tomatoes and parsley, sauté for 1 minute or until tomatoes almost wilt. Combine vegetable mixture with rice mixture and season with sea salt and freshly cracked pepper, to taste. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net