Rainbow Rice
Fight all types of disease by increasing your phytonutrient intake!
- 2 cups brown rice (short grain)
- 1/4 cup coconut oil (or avocado oil)
- 1 zucchini
- 1/2 red bell pepper (or large red tomato)
- 1/2 yellow bell pepper (or 3/4 cup pineapple or yellow squash)
- 1 yellow onion
- 1/3 cup red onion
- 2 carrots
- 1 tbsp ginger (fresh, grated)
- 1 lemon or lime
- sea salt (to taste)
- 1 tbsp coconut aminos (or tamari, more or less to taste)
Soak rice for 12-18 hrs with lemon, strain and cook according to package directions in broth or water with 1-2 tbsp of avocado or coconut oil.
Dice all veggies to about the same size and mince garlic and ginger.
Heat 2 tbsp oil in large pan and add onions. Sauté for 2 minutes until soft with a pinch of mineral salt.
Add veggies from hardest to softest giving each 2 or so minutes before adding the next (don’t forget a small pinch of salt when you add each new ingredient). If you’re adding animal protein this is the stage to add in your eggs and scramble or cooked chicken.
Once veggies are your preferred tenderness add in your cooked rice and sauté for a few minutes on high. Add in 1ish tbsp of coconut aminos/tamari and serve hot with fresh lime, cucumbers and hot sauce!
Servings 6
- Amount Per Serving
- Calories 346kcal
Optional add ins: cilantro, basil, cabbage, jalapenos, Asian chili’s etc.