Rice with Summer Squash, Tomatoes and Arugula

This festive rice, cooked with herbs and fresh vegetables, gets a little extra spice from the red pepper flakes.


1 tablespoon olive oil
1 cup long grain white or brown rice (not instant)
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon dried thyme
1 (14 1/2 ounce) can vegetable or chicken broth
1/4 teaspoon red pepper flakes
1 cup yellow squash, coarsely chopped
1/2 cup fresh tomatoes, coarsely chopped
2 cups arugula or spinach leaves, coarsely chopped


In a large skillet or saucepan with a tightly fitting lid, heat oil. Add rice and cook about 3 minutes, stirring, until rice begins to turn golden.

Stir in honey, garlic, salt and thyme. Cook 2 minutes. Add broth, red pepper flakes, squash and tomatoes. Bring to a boil, cover, and reduce heat to low. Simmer 15 to 20 minutes until liquid is absorbed.

Remove from heat. Stir in arugula. Cover and let stand 5 minutes. Fluff with fork. Serve warm or at room temperature.

Serves: 4

golden blossom honey product