1 medium onion, diced
1 carrot , cut in half lengthways & half again. Slice in 1/4" slices
1 stalk of celery, cut in half lengthways & then in 1/4" slices
4 cloves of garlic, chopped
1 cup of brown rice, I like short grain because I find it chewy & a nuttier flavor
2 cups of organic free range chicken stock
1/4 cup Olive oil
salt & pepper
pinch of each; cayenne pepper & red pepper flakes
1 tablespoon fresh basil, oregano & lemon thyme (optional)
In a medium pot on a low to medium low heat, add oil & sauté veggies & herbs for about 5 minutes. Add rice & stir for about 2 minutes to coat well with oil. Raise heat to medium high & add chicken stock. As soon as it comes to the boiling point, lower heat, cover with lid & simmer for 50 minutes.
I always double this recipe so I have it for another night's supper during the week.
Additional Tasty Veggies
1 fresh organic medium onion cut in half & sliced about 1/8" (substitute leeks)
3 fresh organic zucchini's cut in half & then slice each half in quarters
1 fresh organic red pepper cut in strips
1 lb of fresh organic mushrooms
1 lb fresh organic spinach (substitute kale, Swiss chard or any green leafy veggie)
4-6 cloves of fresh organic garlic, chopped
1/8 cup Olive oil
salt & pepper
pinch of each; cayenne pepper & red pepper flakes
1 tablespoon fresh basil, oregano & lemon thyme (optional)
In a sauté pan on a medium high heat, add oil & sauté mushrooms for about 3 minutes. Add remaining veggies & herbs and continue cooking for about 5 minutes till veggies are al dente.
I eat these veggies over the rice recipe above. I just love this & can eat it every day.The rice lasted me all week on my Detox program (1/2 cup cooked rice per day). I would make fresh veggies each night to go with the rice. Just substitute any veggies you like...
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