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Summer Squash & Baby Shiitakes

Prep Time: 10 mins

Cook Time: 25 minutes

Serves: 3-4



Your favorite Knife

Cutting board

Lg Iron Skillet

4 quart pot

Wooden spoon




  • 2 zucchini sliced
  • 2 yellow squash sliced
  • 1 8oz pack baby shiitakes stems removed
  • 1 eggplant
  • 1 tomato chopped
  • 1 sweet onion chopped
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 4 sprigs fresh rosemary stems removed chopped
  • 1 bunch basil stems removed chopped
  • a few sprigs fresh thyme chopped
  • 2 cups Cajun Grain Brown Jasmine Rice
  • 3 tablespoons White cooking wine
  • Salt & Pepper


Grab the knife & the cutting board to chop or slice the ingredients.


4 quart pot fill with 4 cups water and bring to a boil. Pour in 2 cups of brown jasmine rice. Remember 2 cups water for every one cup of rice. Reduce the heat to a simmer for about 27 minutes.


In large iron skillet, heat butter over medium high-heat. Add the onion; stirring until brown.

Add zucchini, yellow squash, eggplant, tomato, herbs, salt & pepper. Cook about 3 minutes stirring frequently. Add wine and cook until the vegetables are tender about 4 mins longer.


Serve over brown jasmine rice.