Confetti Rice

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Confetti Rice

Author: Keith Snow

So simple but certainly a great rice dish, use any vegetables you have and it's amazing.

Ingredients

• 2 cups rice (jasmine, basmati, or long grain)
• 3 cups purified water
• 3 tablespoons olive oil
• 3 tablespoons salted butter
• 1 cup carrot brunoise (small dice)
• 1 cup bell pepper brunoise (small dice)
• 4 garlic cloves, minced
• 4 green onions, minced
• 1-1/2 cups Tuscan kale, chopped
• Salt and pepper to taste
• 5 tablespoons parsley, minced

Instructions

1. Cook rice: bring water to boil, add rice, stir, cover tightly, and cook over low for 16 minutes. Turn off the burner, flake rice with fork, cover, and let sit.
2. In a saucepan or Dutch oven, melt butter in oil over medium-high heat, then sauté carrots and bell peppers for 5 minutes.
3. Add garlic, green onions, and kale. Season with salt and pepper to taste. Cook to sweat out vegetables, stirring o en, for 3-5 minutes.
4. Add rice and parsley and stir well. Serve hot.
5. Chef’s Note
6. Perfect in burritos, or as a bed for grilled fish or chicken. Also, try a scoop of this in tomato soup. Yum!