Veggie Rice

veggie rice

Veggie Brown Rice Pilaf

Great as a side or as a main dish served with other yummy vegetables!

Serves 6-8

Ingredients:

2 C cooked: sprouted short grain brown rice OR a wild or ancient rice blend, kasha/buckwheat, brown rice couscous, quinoa or millet.

1 onion diced

1/2-1 C diced carrot

1 C broccoli florets and stems diced and blanched

1 C English or frozen peas, par cooked and drained FAVA beans are great too!

1-2 small zucchini’s diced

2-4 small garlic cloves minced

1 C mushrooms diced (shiitake, portabella, crimini, oyster, or a blend)

1 tsp Celtic Sea salt

1 tsp Italian Seasoning or fresh minced oregano, parsley and or thyme

Fresh ground pepper

4 C Imagine’s No-chicken or vegetable broth or a homemade vegetable stock.

Grated Italian Cheeses ( IF NOT on Clean)

Nuts, Seeds, dried fruit: Toasted pine nuts, sunflower seeds, or chopped pecans are a nice addition, as are currants, raisins or cranberries. Add about 1/4 C.

Other optional additions: Add 1-2 Tbl Pesto to cooked rice.

Here’s a CLEAN pesto version. http://www.currygirlskitchen.com/pesto-spaghetti-squash-casserole/

NOTE: For a CLEAN “cheesy” flavor add up to 1-2 Tbl Nutritional Yeast.

Curry’s House Pesto UNCLEAN: http://www.currygirlskitchen.com/homemade-pesto/

Method:

  • In a 6 quart pot, sauté onions, garlic, carrot, and mushrooms until soft & slightly browned
  • Stir in rinsed short grain sprouted brown rice or mixture of other grains.
  • Add Italian seasoning, salt, and fresh ground pepper. Heat until fragrant, about 1-2 minutes.
  • Add vegetable broth, stir, cover and bring to a boil
  • Once boiling, turn to low and simmer covered for 30-40 minutes. Turn off and let rest for 10 minutes before you take off the lid.
  • Cut up squash and broccoli florets.
  • While rice is cooking, blanch squash, broccoli and peas for 3 minutes. Let drain and set aside until rice is done.
  • Veggies should stay vibrant green, soft, but not mushy.
  • Add blanched vegetables to the rice.
  •  Add nutritional yeast OR Pesto, toasted nuts or seeds, and any optional additions you may choose.
  • Stir gently to blend and set aside until ready to eat or fill your pre-cooked acorn squash or yam.
  • Sprinkle with grated Italian cheeses if not cleansing.
  • Return to oven and bake until warm and cheese has melted, about 10-15 minutes.

stuffed sqashes w:o the sauce

Stuffing Your Squash:

Par Roasting Acorn or Delicata Squash:

  • Wash and pat dry squash.
  • Carefully cut in half lengthwise.
  • Scoop out seeds.
  • Baste the inside of squash with a little olive oil.
  • Place open side down on a parchment lined baking sheet.
  • Bake at 350-degree oven for 45 minutes. NOT FULLY DONE.
  • Remove when a fork pierces through. Set aside
  • Carefully spoon enough rice blend mixture into your par cooked squash shell OR baked Yam .
  • Top with fresh minced herbs, or sprinkle with a little more Italian seasonings, and cheese.
  • Bake in a preheated 350-degree oven on a parchment lined baking sheet or in a Pyrex 9 x 13 baking dish for approximately 30 minutes, until nicely browned.

Other dishes you might like:

http://www.currygirlskitchen.com/pesto-risotto/

Meatless Mon braised fennel beets and veggie rice pilaf

 

 

currygirlskitchen

Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.

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