- 2 cups uncooked brown rice
- 4 cups water
- 1 tablespoon safflower oil
- 1/3 cup leeks, chopped
- 2 cloves garlic
- 1 teaspoon minced fresh ginger root
- 1 cup zucchini, chopped
- 1 cup carrots, chopped
- 1 cup yellow squash, chopped
- sea salt to taste
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
03/26/2018
recipepes.com
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