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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A nice healthy side dish that cooks in the oven while you prepare the rest of the meal. You could use any veggies you have on hand instead of the ones I chose and still end up with a great side dish. I meant to add some green onion at the end and forgot so I'm not including that in the ingredients, butI still think it would be good, if you're not as scatter brained as I was. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 1/2 cups brown rice |
1 large garlic clove, pressed |
2 small zucchini, diced |
6 ounces mushrooms, diced |
2 medium carrots, diced |
3 cups chicken broth |
1/4 teaspoon adobo seasoning |
1/4 teaspoon garlic powder |
1 teaspoon dried onion, flake |
1/2 teaspoon dried parsley, flake |
1/2 teaspoon italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
Directions:
1. Preheat oven to 375.
2. add oil and butter to a hot saute pan.
3. add the brown rice and saute for a few minutes till golden.
4. add the pressed garlic, and the veggies and saute for a few minutes (I added the carrot first and let it saute for a minute, then added the mushroom, and then the zuchini last so it wouldn't get too soggy).
5. Meanwhile bring the chicken broth to a boil with the seasonings.
6. Place the rice and veggies into an oven safe casserole with a lid and pour the hot broth over all.
7. Cover with foil and then place the lid on top.
8. Bake for 60 minutes.
9. Remove from the oven and let sit for 15 minutes.
10. Remove the cover and foil and fluff with a fork.
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