Naked Recipe: Zucchini + Brown Rice Summer Tapas
- Yield: 8 servings 1x
Ingredients
Scale
- 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.
Find it online: https://nakedfoodmagazine.com/zucchini-rice-summer-tapas/