1/2 C. brown rice
2 C. water
1 C. frozen mixed vegetables
1 T. balsamic vinegar
1/2 T. extra virgin olive oil
whatever spices
1. Cook the rice in an uncovered pot. This method works excellently. Thank you, Patrick.
2. Cook the vegetables in another pot, cover and simmer once it boils.
3. When everything is cooked, combine it in a bowl, add the balsamic vinegar, olive oil, and spices, cover with another bowl and shake vigorously.
I used to eat this all the time in college, high energy, healthy, light and tasty. I’m starting to eat it more often now that I’m running again.
You know what would be excellent. Try pan-frying (or grilling) the veggies instead. That carmelization from the process would def. improve the flavor and not add any fat. My only problem with boiled veggies is that, as you boil, alot of that good veggie flavor is actually being lost in the water you are boiling them in (for an extreme example, think of eating a veggie after you’ve made a stock. it’d be tastless). You could also steam them, that would help, but grilling or such would be the best way to go 🙂
Good idea. I’ll try that next time.
This sounds good, I will add garlic saute and mushrooms all kinds to give it a woodsy texture. Balsamic vinegar is also great to use when stir frying red peppers to go with any dish as a side. The secret is not to use too much. Like all things sometimes less is more.
Garlic and mushrooms…mmmmmmm.…