4 Kids 'n Us Recipes

Yield: 1 plate
Ingredients

3 oz. zucchini
3 oz. yellow squash (coin cut)
2 oz. red pepper (1"x2")
2 oz. shiitake mushrooms
2 oz. broccoli florets
1 TB olive oil
1 tsp. chopped garlic
2 oz. bulgar
2 oz. buckwheat
4 oz. white rice
1 TB herb oil
4 oz. roasted vegetable sauce (recipe below)

Method

Cook all rice, bulgar, and buckwheat as directed on box, then combine.
Set aside and keep hot. Saute all vegetables in oil and garlic until
tender. Season vegetables with salt and pepper. To serve, pour sauce
evenly over plate, then mound rice mixture in middle. Top with vegetables.
Roasted
Vegetable Sauce

NOTE: Yield 1 gallon

1 #10 can diced tomatoes
2 oz. chopped garlic
4 oz. basil pesto
1 can roasted peppers
1 TB black pepper
1 TB salt

Combine ingredients, roast in oven for 20 minutes. Puree with blender.