Summer Garden Rice

Created by Executive Chef Tom Nicklow, CEC, CDM, CFPP
Classic Residence by Hyatt in Chevy Chase
Serves 12

• 2 cups long-grain white rice
• 4-1/2 cups water
• 1 each bay leaf
• 2 each lemons
• 2 teaspoons margarine
• 4 tablespoons olive oil
• 1/2 cup fresh basil—shredded
• 1/2 cup zucchini—diced
• 1/2 cup yellow squash—diced
• 1/4 cup red pepper—diced
• 1/2 cup eggplant—diced
• 1/2 cup tomato—diced
• 1 clove garlic
• Juice of 1 lemon

1. In a sauce pan, bring water to a boil.
2. Add the bay leaf, one lemon cut in half, rice and margarine.
3. Turn down the heat to low and cover the pan.
4. Cook for approximately 20 minutes until rice is tender.
5.  Discard bay leaf and lemon halves.
6. Heat a large skillet over medium heat.
7. Place 2 tablespoons olive oil in the skillet and add zucchini and yellow squash.
8. Stir-fry for 8 minutes over medium heat, stirring occasionally.
9. Add half of the basil and remove from the heat.
10. Heat a large skillet over medium heat.
11. Place remaining olive oil in the skillet and add red pepper, eggplant, tomato and garlic.
12. Cook for 5–10 minutes over medium heat until the eggplant is tender but not mushy.
13. Toss all vegetables together with the remaining basil and juice of one lemon.
14. Add rice and toss together.
15. Serve warm.