I peered into my fridge the other day and realized I had smorgasbord of ingredients on inventory.
Courtesy of Tim Gunn…”Make it work.” It was one of those days; I didn’t want to get out of my slippers and go to the market. Well, Mr. Gunn, I made it work and the end product was a filling and nutritious lunch for three days.
I found a simple recipe and swapped out quinoa for brown rice and added a bit of cumin instead of paprika. I love the smokiness cumin adds to dishes.
As I just mentioned above, this is good for you and it tastes good. The brown rice is rich in fiber, the carrots are packed with natural sweetness and beta carotene and zucchini provides a healthy dose of Vitamin C. Winning combos in my book. Plus…I wouldn’t put anything on this blog if it didn’t taste good. 🙂
Nutritional perks –
Brown Rice with Carrot & Zucchini
Inspired by this recipe
– 2 cups uncooked brown rice
– 2 Tbls extra virgin olive oil. Original recipe suggests 1/4 cup of extra virgin olive oil.
– 2 medium carrots, peeled and chopped
– 1 large zucchini or 2 medium zucchini, chopped
– 2 tsp ground cinnamon
– 2 tsp cumin
– sea salt and ground pepper to taste
Cook brown rice according to package.
Meanwhile, heat oil in a large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in cumin and cinnamon. Add brown rice to skillet; toss to blend. Add salt and pepper to taste.