Brown Rice Primavera

• 1 Cup short or medium grain brown rice
• 1 Tablespoon unsalted butter
• 1/2 Teaspoon salt
• 1 3/4 cup of boiling water
• 2 small carrots, diced
• 1 celery stalk, diced
• 1 zuccinni, diced
• 1 yellow squash, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic
• 2 Tablespoon fresh parsley
• 1/2 Tablespoon fresh or 1/4 Teaspoon dried basil
• Juice of one lemon
• Extra Virgin Olive oil
• Salt and Pepper to taste

1. Prepare rice in oven:
2. Place rice, butter and salt in a 1 1/2 quart baking dish. Pour 1 3/4 cup of boiling water over rice. Cover tightly with foil and bake at 350 for about 55 minutes. Remove from oven and let stand, covered, 5 minutes. Fluff with fork.
3. Prepare vegetables:
4. While rice is cooking, dice vegetables, garlic, parsley and basil. Heat a saute pan over medium high heat and add 2 Tablespoons Olive oil. Add garlic and saute for about 1 minute then add the vegetables and a pinch of salt and cook for about 4-5 minutes until tender crisp. Add parsley and basil. Remove from heat. Salt and pepper to taste.
5. Add vegetables and lemon juice to the brown rice. Add up to 2 Tablespoons olive oil to suit. Salt and Pepper to taste.

short, unsalted butter, salt, water, carrots, celery stalk, zuccinni, yellow squash, red bell pepper, garlic, fresh parsley, fresh or ubc, lemon, extra virgin, salt

Taken from www.epicurious.com/recipes/member/views/brown-rice-primavera-1207462 (may not work)