This recipe is wonderful, and the roast is flavorful and soft. You will doubt yourself as you make this, but persevere because it is very great. Serve with Southern mashed potatoes, green beans, and mushroom gravy along with prepared horseradish. DELISH!
| Prep Time: | 20 mins |
| Cook Time: | 23 mins |
| Total Time: | 43 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 2 cups uncooked white rice
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon herb salt
- 1 tablespoon chopped capers
- 1 sprig fresh parsley, chopped
- ½ lemon, zested
- 3 zucchini, peeled and grated
- 2 carrots, peeled and grated
- ½ yellow bell pepper, cut into cubes
- ½ red bell pepper, cut into cubes
- 1 lemon, juiced
- salt to taste
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
- Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.
- Making homemade herb salt in a blender or food processor is easy. Grind 1 pinch coarse sea salt with 3 to 4 leaves of fresh herbs, such as basil, sage, mint, thyme, or rosemary.