Rice with Tricolour Vegetables

The other day I made a tricolour rice dish with baby zucchinis, some yellow button squash and a handful of cherry tomatoes harvested from the local farm.  The vegetables only need a few minutes of steaming on top of the basmati rice until just tender.  With fresh ingredients, it's not difficult to create something simple and delicious.  I use my favourite heavy base, shallow casserole dish which cooks it to perfection in matter of minutes.  Enjoy it as is, or for a splendid meal, serve alongside my baked honey soy chicken drumsticks, crumbed pork loin chops or red lentil dahl.

Serves 4

INGREDIENTS

• 4-5 baby zucchinis, sliced into rounds
• 3-4 yellow button squash, sliced
• 150g / 5½oz cheery tomatoes, halved
• ½ onion, finely chopped
• 1 tablespoon olive oil
• 2 cups basmati rice
• 2 cups chicken or vegetable stock
• 1 teaspoon dried thyme
• 2 tablespoons chopped parsley, for garnishing

METHOD

1. Heat oil in a heavy base, shallow casserole dish over medium heat and add onion.  Sauté for 1-2 minutes until softened.
2. Stir in rice and coat it with the oil and onion mixture.
3. Add 2 cups of chicken or vegetable stock.  Bring it to a boil.  Cover the dish with a lid, leaving a gap for steam to escape.  Cook for 4-5 minutes or until most of the liquid has been absorbed leaving little craters on top of the rice.  Reduce heat to low.
4. Spread zucchini, squash and tomatoes on top of rice.  Season with thyme.  Cover and cook for about 5 minutes until both the rice and vegetables are tender.  Remove from heat.
5. Let the rice and vegetables rest in the dish, covered, for a further 5 minutes.  Fluff up the rice with a wooden spoon and mix it with the vegetables.  Garnish with parsley.