One-Pot Garden Harvest Rice
A cozy bowl of goodness made with whatever’s fresh from the stand.
This one-pot rice dish is simple, comforting, and endlessly flexible. It’s perfect for using up small amounts of late-summer vegetables and herbs. Think of it as a veggie-packed, feel-good dish that works as a side or a light main. Add a fried egg on top, and it becomes a full meal!
🥕 Ingredients:
- 1 tablespoon olive oil or butter
- 1/2 onion, chopped
- 1 carrot, diced
- 1 zucchini, chopped
- 1/2 cup corn (fresh or frozen)
- 1 clove garlic, minced
- 1 cup white or brown rice
- 2 cups broth (or water with bouillon)
- Salt and pepper, to taste
- Optional: handful of chopped herbs (parsley, basil, or chives)
👩🍳 Instructions:
- Sauté the base
In a medium pot, heat oil over medium heat. Add onion, carrot, and zucchini. Sauté for 5 minutes until starting to soften. Add garlic and cook 1 more minute. - Add rice and liquid
Stir in the rice, then pour in broth. Add corn and a pinch of salt. - Simmer
Bring to a boil, then reduce heat to low. Cover and simmer according to rice package instructions (about 15–18 minutes for white rice, 35–40 for brown), until rice is tender and liquid is absorbed. - Fluff and finish
Fluff with a fork. Taste and add more salt, pepper, or fresh herbs if using.
🌿 Farm Stand Tip:
Throw in chopped kale, spinach, tomatoes, or even beans. This dish adapts to what you have and gets better with leftovers.
