Makes 6 servings


  • 2 teaspoons olive oil
  • 1/2 cup cubed or julienne carrots
  • 1/2 cup cubed or julienne zucchini
  • 1/2 cup cubed or julienne yellow squash
  • 1 clove garlic, minced
  • 3 cups cooked brown rice (cooked in low-sodium chicken broth)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon minced fresh rosemary leaves, or favorite herb


  1. Heat oil in large skillet over medium heat. Add carrots, zucchini, squash and garlic; cook until vegetables are tender crisp. Stir in rice, pepper and rosemary. Cook until thoroughly heated.
  2. Serving suggestion: Makes a great side dish for grilled meats, poultry or seafood.

*To julienne vegetables, slice diagonally. Cut each slice into matchstick-size strips.

Recipe provided by USDA MyPlate Kids Partner Group member: USA Rice