Our recipe for Rice & Summer Vegetable Stew makes for an easy, garden-fresh meal. Just cook Long Grain White Rice in vegetable broth, add zucchini, and simmer with tomatoes, corn, and vegetable stock. Then stir in scallions, olive oil, spices, and you’re done. Stew-pendous! Link in bio & recipe below 👇 ⁠ ⁠ INGREDIENTS ⁠ 1 cup Lundberg Organic Long Grain White Rice ⁠ 1 ½ cups vegetable broth (to cook the rice) ⁠ ½ cup fine diced zucchini ⁠ 1 cup diced ripe plum or cherry tomatoes ⁠ 1 cups vegetable broth (for the stew) ⁠ 1 cup shaved corn off the cob (or 1 cup frozen corn kernels) ⁠ ¼ cup chopped scallions ⁠ ¾ cup vegetable stock ⁠ 2 Tbsp. olive oil ⁠ 2 Tbsp. celery salt ⁠ 1 Tbsp. paprika ⁠ ½ tsp. black pepper ⁠ ½ tsp. cayenne pepper ⁠ ¼ tsp. mustard powder ⁠ 1/8 tsp. nutmeg ⁠ ⁠ PREPARATION ⁠ Cook Lundberg Organic Long Grain White Rice according to the package, using vegetable broth in place of water. Add the zucchini halfway through the cooking process. When the rice is finished, add ...