Ingredients
1 tablespoon olive oil
1 cup long grain white or brown rice (not instant)
2 tablespoons GOLDEN BLOSSOM HONEY
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
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
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
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
