Vegetable and Rice Medley
Paired with an Australian Semillon
This is a very colorful, healthy recipe that can be utilized as a main course or as a side dish. The fresh, vine ripened tomatoes cool the intense flavor and the egg noodles add a delightful crunch.

1 tsp. olive oil
1/2 c. chopped onion
1 medium, minced, clove of garlic
2 celery stalks, sliced to desired size
1/3 cup minced green bell pepper
1 1/2 c. chicken broth
1/2 uncooked Basmati or Jasmine rice
1 tsp. sesame oil
1/2 c. sliced yellow squash
salt and fresh ground pepper to taste
1 medium, vine ripened, chopped, tomato
1/2 fried egg noodle's

Rinse rice with cold water through a colander and run fingers through the rice until water become clear; set aside. In a small sauce pan, on medium, heat oil. Add onion, garlic, celery and green pepper. Stirring occasionally, cook for about 5 minutes. Add broth and rice or place cooked ingredients, broth and rice in a rice steamer and cook. Bring to a boil; reduce heat to low; cover and cook about 15 minutes or until rice is tender and broth is absorbed.
In a small sauté pan, on medium high heat, heat sesame oil, add yellow squash and sauté for about 2-3 minutes. Mix with rice. Garnish with tomato and egg noodles.
Serves 4.