Texas Vegetable Confetti Recipes

TEXAS VEGETABLE CONFETTI

Steps:

• 1. Dice carrot, red bell pepper, zucchini and yellow squash into ¼ to ½-inch cubes.
• 2. Combine with the remaining vegetables
• 3. In a large skillet or sauté pan, melt the butter over medium high heat.
• 4. Add vegetables and cook, stirring often, until the vegetables are tender-crisp, about 7-8 minutes.
• 5. Season with salt and pepper, garnish with fresh herbs and serve immediately.

FRIED EGGS WITH VEGETABLE CONFETTI

Steps:

• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and sauté, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.
• Fry eggs and serve:
• Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

VEGETABLE CONFETTI RICE

Steps:

• In a medium saucepan, bring water, butter and bouillon to a boil; stir to dissolve bouillon.
• Stir in remaining ingredients and return to a boil.
• Reduce heat, cover and simmer for 20 minutes until rice is tender.

VEGETABLE CONFETTI

Steps:

• Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

CONFETTI RICE

Steps:

• 1. In 3-quart saucepan, heat water, broth and seasoning blend to boiling. Stir in rice; reduce heat to low. Cover and simmer 15 minutes.
• 2. Stir in broccoli and carrot. Cover and cook about 5 minutes or until rice and broccoli are tender. Stir in pimientos. Let stand 5 minutes.