Confetti Rice Pilaf

Makes 6 servings

Ingredients:

• 2 teaspoons olive oil
• 1/2 cup cubed or julienne carrots
• 1/2 cup cubed or julienne zucchini
• 1/2 cup cubed or julienne yellow squash
• 1 clove garlic, minced
• 3 cups cooked brown rice (cooked in low-sodium chicken broth)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon minced fresh rosemary leaves, or favorite herb

Preparation:

1. Heat oil in large skillet over medium heat. Add carrots, zucchini, squash and garlic; cook until vegetables are tender crisp. Stir in rice, pepper and rosemary. Cook until thoroughly heated.
2. Serving suggestion: Makes a great side dish for grilled meats, poultry or seafood.

Note:
*To julienne vegetables, slice diagonally. Cut each slice into matchstick-size strips.

Recipe provided by USDA MyPlate Kids Partner Group member: USA Rice