Sauteed seasonal vegetables add a depth of flavor (not to mention a bevy of healthful vitamins) to classic rice pilaf. This simple dish nicely complements grilled chicken or fish, and in its leftover form it also makes a satisfying and sustaining midday meal. In a pinch, replace any of the vegetables we recommend with what's fresh and available to you on the day of preparation. When your ingredients are fresh, your finished dish is sure to prove delicious.

Ingredients:

• 1 zucchini, chopped
• 1 red pepper, seeded and chopped
• 1 green pepper, seeded and chopped
• 1 yellow squash, chopped
• 1 green onion, chopped
• 1 clove of garlic, minced
• 3 tablespoons extra virgin olive oil
• 2 cups brown or long-grain rice
• 3 cups vegetable stock
• Salt and freshly ground pepper to taste

Preparation:
Heat olive oil in a large saucepan over medium heat. Add vegetables to olive oil and sauté for 3-4 minutes. Add rice and lower heat to a simmer. sauté for an additional 3-4 minutes (do not allow the rice to brown). Add vegetable stock and stir. Cover and let cook over low heat for 18-20 minutes or until rice is tender and stock is absorbed. Remove from heat and let stand for 3 minutes before fluffing with a fork. Garnish with salt and freshly ground pepper to taste. Serve as a side or an entree.

Serves 2.