Makes 4-6 servings. Difficulty
1-1/2 cups jasmine rice 3 Tablespoons olive oil 1 zucchini, quartered lenthwise and then diced 1/2 cup sweet mini peppers, seeded, stemmed and diced 2 scallions, diced Kosher salt and freshly ground black pepper 1 Tablespoon Italian parsley, chopped
Place the rice in a heavy saucepan and fill with enough water so that if you put your index finger into the water and touch the top of the rice - the water should come up to your first knuckle. Add a pinch of salt. Bring to a boil. Boil until there is no more water in the pan. Cover, reduce the heat to low and cook, undisturbed for 20 minutes.
Meanwhile, in a skillet heat the oil over medium heat. Add the zucchini, sweet mini peppers and scallions. Saute until vegetables are just tender. Season to taste with salt and freshly ground black pepper.
When rice is done fluff rice with a fork. Add the sauteed vegetables and Italian parsley and stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.