Yellow Rice and Mediterranean Vegetables

Ingredients

• 2 cups vegetable broth
• 2 cups chicken broth
• 2 ½ cups instant brown rice
• 2 tablespoons ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 zucchini, chopped
• ½ cup chopped fresh mushrooms
• ½ red bell pepper, chopped
• 2 tablespoons honey
• ¼ cup lemon juice
• 1 teaspoon minced fresh ginger root
• 1 pinch ground black pepper
• ½ fresh pineapple - peeled, cored and chopped

Step 1

Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan and bring it to a boil over high heat. Once it’s boiling, stir in the brown rice, raisins, turmeric, and cumin. Let it come back to a boil, then lower the heat to medium-low, cover the pan, and let it simmer until the rice is tender and all the liquid is absorbed—this should take about 10 minutes.

Step 2

While the rice is cooking, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion, zucchini, mushrooms, and both red and yellow peppers. Cook, stirring occasionally, for about 5 minutes until the veggies have softened nicely.

Step 3

Mix together the honey, another tablespoon of oil, lemon juice, ginger, and a pinch of black pepper in a small bowl. Once the vegetables are done, stir this honey mixture along with the cooked veggies and pineapple into the rice.

Step 4

Give everything a good stir and warm it all through until it’s heated and combined. Then, serve it up while it’s nice and hot!