Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 small zucchini, diced
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1/2 cup red onion, diced
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1/2 cup sweet red pepper, diced
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1 -2 jalapeno pepper, diced
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2 garlic cloves, smashed
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2 tablespoons fresh sage, finely chopped
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1 cup brown basmati rice or 1 cup any long cooking brown rice
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salt & freshly ground black pepper
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2 tablespoons balsamic vinegar
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1 cup chicken broth
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1 cup buttermilk
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1/2 cup fresh green peas or 1/2 cup frozen green pea, thawed
Instructions
- Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes.
- Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more.
- Add rice, salt and pepper, stir to coat.
- Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk.
- Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender.
- Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes.
- Serve and enjoy!