Add a burst of vibrant colors and flavors to your holiday table with our Festive Peppers and Squash recipe. This delightful vegetable dish is not only visually appealing but also incredibly tasty. Perfectly complemented by a serving of rice, this recipe is a festive addition to any holiday spread.
Ingredients
- Ingredients (for rice):
- 2 cups raw brown rice or a blend of brown and wild rice
- 4 cups distilled water
- 1/4 tsp. Celtic Sea Salt
- 1/2 tsp. Garlic powder or fresh garlic
- 1 Tbsp. dried onions
- Parsley
- Ingredients (for vegetables):
- 1/4 cup water
- 2 large carrots, sliced
- 4 cups butternut squash cut in small chunks
- Dehydrated garlic
- Dehydrated onion
- 1/2 green pepper sliced
- 1/2 red or yellow pepper sliced
- 1 crookneck squash cut in small chunks
- 1 medium zucchini sliced
Method
- First, make the rice. Rinse the rice, and drain.
- Boil 4 cups of distilled water, seasoned with Celtic Sea Salt, garlic powder and dried onions.
- Add the rice to the boiling water and bring the mixture back to a rolling boil.
- Turn heat down to simmer and place the lid on. Simmer for 40 minutes without peeking.
- When done, serve in a dish and sprinkle with parsley.
- While the rice is simmering, prepare the vegetables. Place 1/4 cup of water in a heavy saucepan, and add carrots and butternut squash, season with dehydrated garlic and onions.
- Continue steaming until almost tender, then add peppers, crookneck, and zucchini.
- Continue steaming all vegetables until everything is barely tender.
- Near the end of the cooking time, sprinkle with fresh or dried basil.
