With summer squash, tomatoes, and fresh dill, you'll get a taste of summer in every bite.
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.
Carrot-rice mix can be replaced with any other gluten-free grain or seed, such as quinoa, millet, or buckwheat.
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