MARKET RECIPE: Seasonal Veggie Medley with Rice


Seasonal Veggie Medley with Rice

By Madelene Sears

So many delicious vegetables are in season at the markets in August, why not make a dish that celebrates them all?! This quick, simple, healthy recipe highlights seasonal summer vegetables including zucchini, cherry tomatoes, green beans and bell peppers. Come to the markets this weekend and stop by our farmers Bernhardts Farm, Gray Gardens, Blackland Prairie Farm, Hairston Creek Farm, Tecolote Farm, Manheim Market Gardens, Flintrock Hill Farm, Engel Farm or JBG Organic to pick up the ingredients to have yourself a summer vegetable feast! 



1 cup red Bhutan rice
1 sweet potato, peeled and diced
2 cloves of garlic, minced
1 zucchini, cut into spears then diced
1 cup of cherry tomatoes
1 cup raw green beans, cut into 3 inch pieces
 ½ of 1 red onion, diced
2 handfuls of raw spinach
1 bell pepper, any color(s), diced
1 can tomato sauce
1 TB Italian herbs
1 TB cumin
1 TSP red pepper flakes
Himalayan pink salt + pepper, to taste
 2 TB extra virgin olive oil

  1. Add one cup of red rice, one cup of filtered water and a pinch of pink salt to a rice cooker and let cook while preparing the veggie medley.
  2. Add the olive oil, garlic and sweet potato to a large pot on medium-high heat. Let it cook 5+ minutes until the sweet potato begins to soften. While cooking, chop all of the veggies
  3. Slowly add all of the remaining vegetables and spices, starting with the zucchini and ending with the spinach. Bring the heat to medium and sauté the veggie medley for an additional 5+ minutes until wilted.
  4. Add the can of tomato sauce and stir, add more spices, salt and pepper to taste.
  5. Once the rice is finished, serve the meal with the veggie medley spooned on top of ½ cup of cooked red rice. Enjoy!

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