Mona's Sauteed Veggie Plate

Servings: 2 | Serving size: about 3 cups veggies with 1/2 cup saffron rice

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers.

Ingredients

• 1 1/2 cups water
• 1/4 tsp. salt
• 1/8 tsp. saffron
• 1/2 cup brown rice
• 4 tsp. extra virgin olive oil
• 1 cup cauliflower (cut into small flowerets)
• 2 Tbsp. pinenuts
• 1 large rib celery (diced)
• 1 medium yellow squash (diced)
• 1 medium zucchini (diced)
• fresh ground black pepper to taste
• 2 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/8 tsp. dried mint
• 2 ounces sheep's milk feta cheese (crumbled)

In a medium sauce pan, heat the water, salt and saffron.

When the water boils stir in the rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

While the rice is cooking, dice the veggies.

Place the olive oil in a large non-stick skillet over medium-high heat.

Add the cauliflower and the pine nuts.

Sauté, tossing occasionally, until the cauliflower begins to turn a golden brown (adjust the heat to not let either the cauliflower or nuts burn).

Add the celery as the cauliflower is browned and cook for about 3 - 5 minutes.

Add the squash, zucchini, salt, pepper, oregano, thyme, marjoram, and mint.

Cook over medium to medium-high heat for about 10 - 15 minutes, tossing frequently.

When ready to serve, divide the rice evenly in the center of two plates.

Surround the rice with the cooked veggies and then sprinkle one ounce of crumbled feta cheese over the top of the cooked vegetables on each plate.

Serve.