With summer squash, tomatoes, and fresh dill, you'll get a taste of summer in every bite.
PrintNaked Recipe: Zucchini + Brown Rice Summer Tapas
- Yield: 8 servings 1x
Ingredients
- 1 organic zucchini, sliced
- 3 cups organic low-sodium vegetable broth or filtered water, divided
- 1/4 cup yellow onion, chopped
- 1 Tbsp. organic, non-GMO miso paste or shoyu
- 3 cloves garlic, chopped
- 1 cup brown rice, cooked
- 1 cup filtered water
- 1/2 cup organic carrots, shredded
- 1 organic tomato, sliced
- 1 sprig organic dill, chopped
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Instructions
- In a medium bowl, mix the zucchini slices with 1 cup of the vegetable broth. Marinate for 10 minutes.
- In medium pan, sauté the onion, miso paste or shoyu, garlic, and 3 tablespoons of the vegetable broth or filtered water for 5 minutes. Add the brown rice and stir. Add the remaining 2 cups of vegetable broth and 1 cup of filtered water and bring to a boil. Reduce to medium-low heat and cook, covered, for 35 minutes. Add the carrots to the rice and continue cooking for an additional 10 minutes.
- Place the sliced zucchini on a baking sheet. Bake at 350 degrees for 25 minutes.
- Add a bit of the rice mixture to each zucchini slice and top with tomato and dill. Serve.
Notes
Carrot-rice mix can be replaced with any other gluten-free grain or seed, such as quinoa, millet, or buckwheat.
Naked! Low fat, Whole Food, Plant-based, Vegan, Organic, Sustainable.
Approved for:
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Free of:
Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.
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September 1, 2013
This sounds great! I can’t wait to try. I have trouble with brown rice. Even when I soak first, it gives me painful gas, not sexy!!! Any suggestions?
September 6, 2013
Amy, thank you for stopping by. You may have an intolerance to wheat. However, don’t despair! You can replace the rice for quinoa, amaranth, buckwheat, millet, and other grains that are allergen, and gluten free. You can also use veggies or legumes instead of grains. :)