For the rice

1 cup short grain brown rice
1 1/4 cups water
Pinch of salt

For the veggies

2 teaspoons Pompeian Smooth Extra Virgin Olive Oil
1 medium zucchini, quartered and thinly sliced
1 1/2 cups thinly sliced button mushrooms
2 cups roughly chopped tomatoes
1 cup sweet corn
2 cloves garlic, thinly sliced
Salt to taste

For the sauce

1 cup chopped zucchini
1/4 cup fresh basil leaves
3 Tablespoons water
2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
2 teaspoons white wine vinegar
1 clove garlic
1/4 teaspoon salt


  1. Place rice and water in an instant pot or pressure cooker and cook on high pressure for 19 minutes. Turn off the heat and let it naturally release for 5 minutes before taking the lid off.
  2. For the veggies: in a sauté pan, warm Pompeian Smooth Extra Virgin Olive Oil over medium heat. Once hot, add zucchini and mushroom, sauteing for 5-7 minutes, or until mushrooms have reduced in size. Add tomatoes, corn, and garlic, plus a pinch of salt, stir to combine and sauté another 5 minutes, until zucchini has softened.
  3. For the sauce: while the veggies are sauteing, place the zucchini, basil, water, Pompeian Smooth Extra Virgin Olive Oil, garlic, and salt in a blender. Puree until very smooth, taste and add salt if need be.
  4. Once everything is prepared divide it between two large bowls and drizzle sauce over the top. Serve while warm and enjoy!