Dilled Vegetables In A Rice Ring
|Cooked brown rice||2 Cup (32 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1 , seeded and finely chopped|
|Green beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Summer squash||1 Medium, quartered lengthwise|
|Celery stalks||1 , sliced (With Leaves)|
|Water||3⁄4 Cup (12 tbs)|
|Unsalted butter||3 Tablespoon|
|Dried dill weed||1 Tablespoon|
In a medium size bowl, combine rice, parsley, and red pepper, if desired.
Shape the rice mixture into a ring on a serving plate, or spoon the mixture into a ring mold and then unmold it onto a serving plate.
Combine green beans, squash, celery, and water in a saucepan.
Cook, covered, until vegetables are tender (about 10 minutes).
(Save the liquid for soup.)
Cut butter into pieces and add it to the vegetables along with the dillweed and pepper.
Stir to mix.
Spoon vegetables into the center of the rice ring.