This is a yummy, easy and flexible rice meal that you can modify in any way you like – leaving something out or adding something else, using different vegetables, different meat, different herbs, using a different rice and adjusting the cooking time accordingly, etc. Another time I might add pumpkin seeds, mushrooms, or broccoli. You could add peppers and onions if you can eat them.
This makes 1-2 servings, depending on how much you like to eat or if you’re eating it with something else. I like to eat, so it’s one serving for me. You may want to double the rice and liquids, and add additional vegetables for 2 people.
I like to cook this in my Curtis Stone Multi-Cooker. I’ll usually put it on Multi-Cook for 15-30 minutes and then Slow Cook for up to an hour, checking on it during the Slow Cook to see if it has enough liquid or needs longer. This is easy because I can mostly leave it to do its thing until I’m ready to eat it.
I add the rice to the bowl and stir in the bone broth powder, salt, herbs. Then add the orange juice and water, and then add the meat and vegetables.
If cooking on the stove, cook the brown rice as you normally would, for 40-45 minutes on low-medium heat after bringing to a boil. It’s up to you whether you want to add the vegetables right away or wait a while.
Brown Rice & Vegetables
Ingredients
- 1/2 cup brown rice
- 1 handful gluten free lentils
- 1 scoop chicken bone broth powder
- 2-3 shakes Himilayan salt – (a pinch or two?)
- 1/4-1/2 tsp basil
- 1/2 cup orange juice
- 1/2 cup water
- 3 nuggets frozen spinach – (or fresh spinach – add as much as you like)
- 1 carrot – sliced or cubed
- 1 stalk celery – sliced
- 1-2 handfuls frozen peas
- meat of choice – I used some frozen turkey I had – (optional)