Hello Vegalicious Ones,
I’m very excited to share this dish with you all. Forgive my absence, but I’ve been über busy with work lately. Below is a dish that I recently came up with and named, “Rainbow Rice” on an evening when I was too tired to go out and had to just use what I had in my refrigerator. It will last up to four to five days in the refrigerator. Feel free, of course, to add or subtract from it! And please, do share if you liked it, changed it or any other tips you may have for me and my readers! This dish has become my new go-to dish!
Serves 4 – 6 people
1 Small Red Cabbage
1 Small Green Cabbage (or half of a large)
1 Medium Onion
2 – 3 Carrots
10 – 12 Brussels Sprouts
1 Red Bell Pepper (or whatever color you have)
A bunch of Rainbow Chard (optional)
A head or two of Broccoli
3-4 Cloves of garlic
8 – 10 Mushrooms (any kind is fine)
1/2 Cup of Vegetable broth or water from steamed veggies (maybe more)
2 Packs of Organic Brown Rice from Trader Joe’s (about two cups of cooked brown organic rice)
Although, I’m no expert on spices, I like the flavors they add. Again, feel free to add or subtract. I’m a huge garlic, basil & dill fan, so I add a lot of these…more than I have listed here:
1 TBSP Rosemary
1 TBSP Dried Basil (or fresh!)
1 Pinch of Turmeric
2 TBSP Dill Weed (or use fresh dill)
1 TBSP Garlic Powder
1 – 2 TBSP Seaweed Gomasio (Sesame Seeds, Seaweed & Sea Salt)
2 TBSP (or to taste) Bragg Organic Sprinkle 24 Herbs & Spices Seasoning
Rinse and chop all the vegetables, onion, mushrooms & garlic.
Start by heating vegetable broth, then cook the onion first in a large wok – but not to translucency. Cook over medium to high heat. At the same time, have the brussels sprouts and carrots steaming together. Check on them so they are not overcooked!
Add garlic to the onion, then start by adding the cabbage & the other vegetables. The rainbow chard should be added last, as you do not want it wilted!
Also add the mushrooms. Gently stirring and turning the items over. You can also put the lid on for a while. During this time, have the cooked brown riced ready and then add this to the mixture.
Add the spices as you’re cooking! If it needs more broth, add it! Do not let the dish dry out at the bottom, but at the same time you don’t want it to turn into soup either. Chop the steamed brussels sprouts in half and if your carrot chunks were too big, cut them down as well and add to the mix.
Towards the end, when you can see that the cabbage is cooked, add the rainbow chard.
VOILÀ! Dinner is served!
This dish take as little as 30 – 40 minutes to make, depending on how quick you are in the kitchen. Your most time consuming task is rinsing and chopping the vegetables. However, you will surely have leftovers for the next day or two, so it will overall save you time! I hope you enjoy it!
Final note, if you’re a person who likes to add “sauces” to your dishes, you can try Chef AJ’s “Yummy Sauce” with this dish. Just look it up on YouTube. I have tried it and it is very yummy, indeed, and works well with this dish! I also like it just “plain”!
Happy Memorial Day Weekend, Everyone!