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
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
