This is a great accompaniment to enchiladas or burritos for a delicious and nutritious meal. It's a great way to use up vegies that are starting to go a bit wilted too, since you are baking them in a casserole dish the will turn out nice and tender and full of flavor.
1 1/2 cups Brown Rice
3 T extra virgin olive or coconut oil
1/2 cup each of any of the following: chopped onion, capsicum, parsley, courgette/zucchini, mushroom
2x cloves garlic (finely chopped or pressed)
1/2 teas. each of salt, paprika
3 cups boiling water
Wash the brown rice well and drain through a sieve. Heat the oil in a frying pan, add the chopped vegetables and saute for about 3 minutes. Add the herbs and rice. At a very high heat get the rice sizzling. Pour everything into a casserole dish with a lid, add the 3 cups boiling water.
Cover and place in oven at 180C / 350F for 35 minutes. You'll get a nice potful of tasty, fluffy rice.
Eat on it's own with a side salad, or serve with enchiladas or burritos.
@Michaela yes, it’s healthy. Brown rice has lots of good fiber and nutrients, vegetables are always good. But whether something is healthy or not is relative. Compared to a diet of all raw, organic foods and superfoods, this dish wouldn’t be as healthy. But a lot of people are transitioning from a typical American diet (or SAD, Standard American Diet) of processed, chemical and sugar-laden fast foods) to a healthier diet. The recipes here are to help people transition from where ever they are now, to a healthier diet by providing recipes the represent better choices from what they may currently be eating. I’ve got an article in the works which will go into this in more depth, so be sure to check back or subscribe to my RSS feed so you get notified when I’ve published it. Thanks, Donna