Late Summer Confetti Rice

Ingredients:
2 cups prepared rice
2 T olive oil
1 leek, sliced
1/2 pepper, green, red, yellow
1 zucchini, diced
3-4 mushrooms, chopped
1 ear of corn, kernels removed
Parmesan cheese (optional)
1/4 cup chopped parsley

Instructions:
Heat the olive oil in a skillet. Add the leek, pepper, zucchini, and mushrooms, and cook the vegetables until almost tender.
Add the corn kernels and cook for an additional 3-4 minutes.
Add the prepared rice, gently mix to combine, sprinkle with a little parmesan cheese, and the chopped parsley.
Serve.

*Replace zucchini with broccoli or cauliflower when in season.
**Wilt some chopped leafy greens when you have them.

Farm Tip: This is a great recipe that will help use up what is left from the share and reduce waste. Be creative and have fun!