After having tried out the delicious Rainbow Pad Thai the other night, I felt like doing something quite similar the next day too. So I whipped up this ‘risotto’ pretty much with the last nights leftover veggies and brown basmati rice. And it ended up being too good not to share the recipe.
Made with lots of onion, zucchini, carrots, green bell pepper and green peas, this Brown Rice Risotto with Summer Greens is another go-to meal for the warm summer nights. It’s also super simple and fast to cook!
I’ve also finally jumped onto the sriracha bandwagon and serve it atop every meal. I suggest you try it yourself, to find out what’s all the hype about. 😉
Here are the instructions, happy cooking!
Brown Rice Risotto with Summer Greens
(makes 3-4 servings)
1 cup brown basmati rice (uncooked amount)
1 yellow onion, diced
1 spring onion, diced
1 zucchini, grated
2 carrots, grated
1 green bell pepper, sliced
1 cup green peas, fresh or frozen
1 tbsp extra virgin olive oil
1-2 tbsp coconut sugar
2 tbsp tamari soy sauce
1 tbsp apple cider vinegar
2-3 tbsp sriracha sauce
Start by cooking the rice in two cups of water.
In a frying pan heat olive oil over medium heat until just hot. Add the diced onions, grated zucchini and carrot, sliced green bell pepper and green peas. Sauté for 10-15 minutes or until softened a bit.
Add the coconut sugar, tamari soy sauce, apple cider vinegar and sriracha sauce. Stir well to combine. Mix the rice with the cooked veggies and remove from the heat. Serve with fresh lime and ENJOY!
Thank you for reading, make sure to check also the latest issue of Holistic Fashionista #40 for more tips and tricks on creative business and holistic living 😘
Have a beautiful day! 🙂
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