Yield: 1 plate
Ingredients
3oz Zucchini
3oz Yellow Squash (coin cut)
2oz Red Pepper (1″x2″)
2oz Shiitake Mushrooms
2oz Broccoli Florets
1T Olive Oil
1t Chopped Garlic
2oz Bulgar
2oz Buckwheat
4oz White Rice
1T Herb Oil
4oz Roasted Vegetable Sauce (recipe below)
Directions
1. Cook all rice, bulgar, and buckwheat as directed on box, then combine.
2. Set aside and keep hot. Saute all vegetables in oil and garlic until tender.
3. Season vegetables with salt and pepper.
4. To serve, pour sauce evenly over plate, then mound rice mixture in middle.
5. Top with vegetables.
Roasted Vegetable Sauce
Yields 1 Quart
1 28oz can Diced Tomatoes
1T Chopped Garlic
2T Basil Pesto
1/4 can Roasted Peppers
1t Black Pepper
1t Salt
1. Combine ingredients, roast in oven for 20 minutes.
2. Puree with blender.