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Add a photoServings: 2
Ingredients
- 1 Tbsp. oil
- 1 Tbsp. butter
- 1 lrg onion
- 2 lrg carrots
- 1 sm broccoli head
- 1 lrg zucchini
- 3 x garlic cloves
- 3 Tbsp. flour
- 1 pkt sliced mushrooms - (6 ounce)
- 1/2 tsp dry thyme
- 1 1/2 c. vegetable broth Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. minced parsley
- 2 c. water
- 1 c. brown basmati rice Salt to taste
Directions
- Heat the oil and butter in a saucepan over medium heat. Chop the onion and add in it to the pan. Cook, stirring occasionally, till the onion has softened, about 6 to 8 min.
- While the onion cooks, peel and thinly slice the carrots, cut the broccoli into florets (if the florets are large, cut them in half), cut the zucchini in half lengthwise and then cut it in 1/2-inch slices. Mince the garlic.
- Add in the flour to the pan and cook, stirring, till it forms a paste, about 2 min. Add in the carrots, broccoli, zucchini, garlic and mushrooms to the pan. Cook, stirring, about 3 to 4 min. Add in the thyme, vegetable broth and salt and pepper to taste. Cook, stirring occasionally, till the vegetables are just tender and a gravy has formed, about 15 min. Serve over Brown Basmati Rice and garnish with the minced parsley.
- Brown Basmati Rice: Bring 2 c. of water to boil in a saucepan. Stir in 1 c. of brown basmati rice and salt to taste. Cover the pan, reduce the heat to low and cook till the rice is tender and all of the water has been absorbed, about 25 min.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 911g | |
| Recipe makes 2 servings | |
| Calories 349 | |
| Calories from Fat 129 | 37% |
| Total Fat 14.64g | 18% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.18g | |
| Cholesterol 15mg | 5% |
| Sodium 396mg | 17% |
| Potassium 1107mg | 32% |
| Total Carbs 47.69g | 13% |
| Dietary Fiber 6.6g | 22% |
| Sugars 9.83g | 7% |
| Protein 11.09g | 18% |
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