Summer Squash & Baby Shiitakes

Prep Time: 10 mins

Cook Time: 25 minutes

Serves: 3-4

Equipment:

Your favorite Knife

Cutting board

Lg Iron Skillet

4 quart pot

Wooden spoon

Ingredients:

• 2 zucchini sliced
• 2 yellow squash sliced
• 1 8oz pack baby shiitakes stems removed
• 1 eggplant
• 1 tomato chopped
• 1 sweet onion chopped
• 1 tbsp butter
• 2 tbsp olive oil
• 4 sprigs fresh rosemary stems removed chopped
• 1 bunch basil stems removed chopped
• a few sprigs fresh thyme chopped
• 2 cups Cajun Grain Brown Jasmine Rice
• 3 tablespoons White cooking wine
• Salt & Pepper

Grab the knife & the cutting board to chop or slice the ingredients.

4 quart pot fill with 4 cups water and bring to a boil. Pour in 2 cups of brown jasmine rice. Remember 2 cups water for every one cup of rice. Reduce the heat to a simmer for about 27 minutes.

In large iron skillet, heat butter over medium high-heat. Add the onion; stirring until brown.

Add zucchini, yellow squash, eggplant, tomato, herbs, salt & pepper. Cook about 3 minutes stirring frequently. Add wine and cook until the vegetables are tender about 4 mins longer.

Serve over brown jasmine rice.

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