Veggies and Brown Rice

Serves: 4
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 4 celery stalks, diced
  • 1 fennel bulb, leaves and stalks removed, diced
  • ½ c. brown rice
  • 1 medium zucchini, diced
  • 2 c. low sodium chicken broth or vegetable broth, divided
  • 1 c. water
  • Sea salt, to taste
  1. Add oil, onion, celery and fennel to a large deep saute pan and cook until vegetables are translucent.
  2. Add rice and stir. Add zucchini and 1 cup of broth. Stir occasionally.
  3. Allow broth to be absorbed before adding second cup.
  4. Stir again and let broth absorb before adding water. Add salt.
Nutrition Information
Calories: 135 Fat: 4 g Carbohydrates: 19 g Protein: 4 g

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