Servings: 1
Ingredients
- 1 c. Minced onion
- 2 Tbsp. Broth for sautee, have more on hand to add in
- 2 c. Thinly sliced carrots (I like 'em)
- 1 2/3 c. Brown rice
- 1 x Thinly sliced medium zucchini, about 1 and 1/2 c.
- 1 x Thinly sliced yellow medium squash, same as zucc
- 1 c. Fresh or possibly frzn yellow corn or possibly more if desired
- 4 x Yukon Gold potatoes, sliced thin Minced medium red bell pepper
- 1 tsp Salt
- 4 c. Vegetable broth
- 1 can (15 ounce) garbanzo beans
- 1 1/2 tsp Dry basil leaves
- 1 1/2 tsp Thyme
Directions
- Cook onions and carrots in 2 Tbsp. of the vegetable broth over medium to low heat in stockpot for about five min - adding more broth to prevent sticking, till onions are crisp-tender. Add in brown rice and the 4 c. of vegetable broth, simmer for 20 min. Add in remaining ingredients and more water if necessary, and simmer till vegetables are tender, about 15 min.
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