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
- 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.
- 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.
- 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.
- Once everything is prepared divide it between two large bowls and drizzle sauce over the top. Serve while warm and enjoy!