Veggie Ginger Rice

The pups are a little annoyed with me and the weather, it’s been windy and raining the last two days. That’s great, we need it in California! But even Leela won’t step outside when wind gusts rush inside as soon as I open the door. Thankfully we get a break in the rain tonight and will be going for a long walk. Miko has been content to play fetch inside.

And Smokey in her blue couch blanket where she’s been all day today, rough life.

I’m a sucker for a simple one-pot rice dish, especially on a busy week night. Just toss a bunch of ingredients in a pot to simmer on the stove top while I catch up on chores around the house. This simple rice dish has carrots and broccoli seasoned with green onions and ginger – simple, flavorful, and nutritionally awesome.

Veggie Ginger Rice

1 cup brown rice
2 ½ cups water
1 cup chopped broccoli
4 green onions, finely chopped
1 tsp. minced ginger
1 cup grated carrots
2 tsp. dried cilantro
3 tbsp. nutritional yeast
dash of cayenne (optional)
salt and pepper to taste

Bring rice and water to a boil in a medium pot.
Reduce heat to a simmer and stir in the rest of the ingredients.
Cover and simmer for 20-30 minutes stirring occasionally, until loose liquid is gone
Serve and enjoy. Makes 4 servings.

To make this an even easier week night meal, consider the Zyliss Easy Pull Manual Food Processor. I love our huge powerhouse food processor, but getting it out and cleaning it is just not quick or fun after a busy day. This little guy chops fresh carrots and broccoli in just a couple of pulls and only has three little parts that wash in minutes. Perfect for adding more finely chopped fresh veggies to grain recipes, bean dishes, and soups.

The broccoli and carrots cooks to a tender texture with the rice.

And a filling week night dish is ready with easy leftovers for a weekday lunch if needed.

It has a kicky ginger flare with a fresh and savory onion flavor. The rice is firm, not mushy, making it a hearty dish loaded with veggies and flavor without oil.

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