Ingredients
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1 tablespoon olive oil
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1 onion, diced
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2 stalks celery, sliced
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1 zucchini, sliced
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1 summer squash, sliced
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1/2 cup green pepper, diced
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2 garlic cloves, minced
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1 (15 ounce) can diced tomatoes, fire roasted
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1 (8 ounce) can tomato sauce
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1 tablespoon Worcestershire sauce
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1 teaspoon honey
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1/2 teaspoon chili powder
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1/2 teaspoon celery salt
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hot sauce, to taste
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2 teaspoons cornstarch (whisked into 2 T cold water)
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4 cups basmati rice, cooked
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1/2 cup parsley, for garnish
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1 cup mushroom, chopped
Instructions
- In a large pan heat oil over medium heat. Add onion and celery and cook until tender, about 5 minutes. Add zucchini, mushrooms, bell pepper, and garlic, and cook an additional 5 minutes.
- Add the tomatoes, tomato sauce , Worcestershire, hone, chili powder, celery salt, and hot sauce. Bring to a boil, then reduce heat to low and simmer, covered, 20 minutes.
- Whisk the cornstarch mixture into the sauce and cook over medium, stirring constantly, until slightly thickened. Serve over hot rice and garnish with parsley.