1/2 c. long grain rice
1 c. water
5 oz. whole onion or 4 oz. slices (1 1/4 c.)
8 oz. whole carrots or 7 oz. sliced (1 1/2 c.)
13 oz. whole zucchini or 12 oz. sliced (2 1/2 c.)
5 oz. whole mushrooms, sliced (cut 1 c.)
1-2 tbsp. olive oil
Freshly ground black pepper
1/4 c. coarsely chopped fresh cilantro
3 tbsp. pine nuts

1. Combine rice and water and bring to boil. Reduce heat, cover and cook over low heat for about 17 minutes or until water has been absorbed.

2. Coarsely chop onion; chop whole carrots and whole zucchini, slice whole mushrooms.

3. In hot oil, saute onion, carrots, zucchini and mushrooms about 10 minutes. Add to rice, as it cooks and season with black pepper.

4. Wash and dry cilantro and coarsely chop; add with pine nuts to cooked rice and vegetables. Yield; 2 servings.