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MATT'S INDIAN RICE
Matt Martinez, Matt's No Place

Serves 4
3 cups coarsely chopped mixed vegetables (suggested combinations: squash and corn, cabbage and corn, peas and carrots, mushrooms, broccoli and cauliflower)
3 cups rice, cooked
3/4 cup sweet white onion, chopped
1/2 cup celery, coarsely chopped
1/2 cup red or green bell pepper, coarsely chopped
2 cups chopped oysters
1 clove garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons soy sauce
1 teaspoon red wine vinegar
2 tablespoons oil
1/4 cup water

1. Combine soy sauce and vinegar, set aside.
2. Sauté onions, celery and bell pepper, salt and pepper in oil for 1 minute.
3. Add oysters and garlic and sauté for 3 more minutes
4. Add mixed vegetables and water and continue to sauté for 3 minutes.
5. Add rice, mix well and sauté for 2 minutes.
6. Add soy sauce and vinegar mixture and mix thoroughly.

Presentation: mound on plate, garnish with cilantro, jalapenos and green onions.

Percent Daily Value per serving: Iron - 63%; Zinc - 347%; Vitamin B12 - 536%

Questions or comments: oysters@agr.state.tx.us