Allergen Cooking · cooking · Dinner

Garden Vegetable Primavera Rice

Psst: I had a fun Sunday…I spent most of my day reading books on my Kindle app while my hiking partner fly fished.



I’ll have more photos up later this week on my other blog. Hiking gets my mind reset in a way nothing else can do. But on to our dinner tonight –

This was a hit with Walker, he was loving it – and heck, the sometimes picky teenager also snacked his down quickly. A quick dinner, and it came out of my garden and or from the farmers market.Something about the shredding of the vegetables, it is a great combo with the white rice. And better, it was a quick dinner for a long day where I didn’t have a great deal of free time.


Garden Vegetable Primavera Rice


  • 3 Tbsp olive oil, divided
  • 1 cup long grain white rice
  • 1 tsp granulated garlic
  • 2 cups vegetable broth
  • 1 medium zucchini, shredded
  • 1 medium yellow summer crookneck squash or yellow zucchini, shredded
  • 1 small bunch carrots, peeled and shredded
  • Ground black pepper
  • 1 lb. small new potatoes
  • 1 cup shredded sharp cheddar cheese


Heat a medium, heavy saucepan over medium. Add 2 Tablespoons oil and garlic, then add rice. Stir to coat rice, add in broth. Bring to a boil, turn down to medium-low and simmer covered for 15 minutes. Turn off heat and let sit for 5 minutes.

Meanwhile, bring the potatoes to boil in a pot of salted water, cook until fork tender, drain, slice into bite size pieces.

Heat a large skillet over medium, add remaining 1 Tablespoon oil, zucchini, squash and carrots. Sauté until tender, seasoning amply with black pepper. Add in potatoes, stir and cook for a few more minutes. Turn off heat, add in rice, tossing to mix. Sprinkle cheese on, gently fold in until melted, serve immediately.

Serves 4.


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