A colorful and nutrient-rich vegetable stir-fry with rice that is quick to prepare and perfect for using up leftovers.
Cook rice according to package instructions in lightly salted water.
Make sure to rinse the rice before cooking for better texture.
Wash tomatoes, remove stems, and dice. Halve both bell peppers, remove seeds, wash, and dice. Rinse mushrooms, pat dry, and quarter them.
Use a sharp knife for easier cutting.
Wash broccoli and cut into small florets. Wash zucchini, halve lengthwise, and slice. Bring a pot of water to a boil. Cook broccoli for about 1 minute, remove, shock in ice water, drain in a colander, and let it dry.
Blanching the broccoli helps retain its vibrant color.
Peel and dice the onion. Peel and finely chop the garlic. Heat olive oil in a large pan, sauté both for about 3 minutes over medium heat. Add vegetables and mushrooms, and stir-fry everything for 5-7 minutes. Drain the rice, fold it into the vegetable mixture, let it heat through briefly, and season with pepper and a little salt.
Stir frequently to prevent sticking and ensure even cooking.
Rinse parsley, finely chop it, and sprinkle it over the vegetable stir-fry before serving.
Fresh parsley adds a nice flavor and color to the dish.
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