Thursday, March 18, 2010

Cooking For a Vegetarian (Vegetables and Rice)

Now what vegetarian doesn't like a good meal filled with lots and lots of colorful veggies topped with simple white rice? Because sometimes simplicity is the key to a good meal. Sometimes less ingredients is all that is needed to create something so pure and so subtle that one can really take the time to enjoy the true tastes of a vegetable. Even if cheese is added or a dressing or lots of spices are added, then the real taste of an asparagus or broccoli can be taken away instantly. Therefore, this extremely easy where anyone can make recipe is probably one of my favorites, because I am constantly just craving that raw, pure taste of vegetables. The taste is everlasting and has a spice all on its own that many do not get to experience if other substitutes are added. Therefore, this recipe is simple, to the point, and absolutely real and delicious.
sliced red pepper
thinly sliced tomato
long grain white rice
2 cups water
1/2 teaspoon salt
1 teaspoon butter
dash of extra butter and garlic salt
For the Rice: combine rice and water in a 3 qt. saucepan and bring to a boil and stir once. Cover with tight fitting lid and reduce heat and simmer 20 minutes. Remove from heat and let stand 5-10 min. longer. For the Veggies: while the rice is sitting, put all veggies on foil and lightly sprinkle with garlic salt and a tab of butter. Grill on medium heat for about ten minutes and then remove. Mix all the vegetables together on top of the rice, serve and enjoy!

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