Thursday, November 5, 2015

Mean Green Rice

I went to a Vietnamese restaurant the other day with a friend, and we ordered fried rice which they made with brown rice for us (YAY!) and lots of veggies. What was different about it is that they chopped all of the veggies very small and the flavor permeated the rice. Inspired by this, I came up with "Mean Green Rice," which is my way of getting lots of veggies packed into my meal.

1 onion
2 cloves of garlic, chopped
1 head of kale or bok choy
1 large zucchini
8 oz. of mushrooms
4 cups of cooked brown rice, chilled
3 T lite soy sauce or tamari
3 or 4 shakes of liquid smoke
Black pepper, to taste

You can use the food processor to pulse each of the veggies until they are chopped finely or do that by hand. Keep the onions and garlic separate from the other veggies.
In a large skillet, steamfry the onions in water or veggie broth until golden brown over medium high heat.
Add the chopped garlic and cook for one more minute.
Add the other chopped veggies and cook down until tender.
Add the rice, soy sauce, liquid smoke and black pepper and cook over medium heat until the rice is warmed through and integrated with the veggies.
Serve warm!

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