20 Mar Garlic Grilled Veggie Rice, Quarantine Edition
I’m trying to get creative with the ingredients in my pantry and fridge.
Last night I really wanted a nice crisp salad, but I’m out of salad greens. ☹️🥗
I did, however, have broccoli & bell peppers [high in #vitaminC] and some leftover take-out rice. 🥦🍚
Ingenuity to the rescue! 🎉 So, I threw it all together and made my favorite new side dish… Garlic Grilled Veggie Rice [okay, the name night need some adjusting but the dish is awesome!}
⑴ In a heated sauté pan, add:
⦿ 1 tbsp Ghee [or any oil with a high smoke point… avocado oil would also work]. 🥑
⦿ 1 cup chopped broccoli 🥦
⦿ 1 cup chopped bell peppers
⑵ Cook for 1 minute or until a little soft.
⑶ Add two cloves of chopped garlic and cook until they are a little darker [about 1 minute].
⑷ Add about 2 cups of rice [you could sub in any grain… quinoa would also be good].
⑸ Still until all the ingredients are warmed through.
⦿ I don’t add the garlic at the beginning of the cooking process because if the garlic overcooks, it gets bitter.
⦿ I like the ratio of 50% veggie to 50% complex carb. This is a dish even non-veggie lovers would like.
⦿ But honestly, if you don’t like veggies… I don’t think we can be friends. 😉