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- 2 cups Brown Rice
- 1-2 Beets, thinly sliced and halved
- 3 Carrots (medium sized)
- 3 Celery stalks (individual, not hearts)
- 1/2 Yellow Onion
- 1 inch Ginger (fresh, peeled)
- 2-3 Garlic cloves (small)
- 2-3 Handfuls Spinach
- 1/2 bunch Cilantro (fresh)
- 1/2 bunch Parsley (fresh, flat leafed)
- 2 3/4 Cups Water
- 3 tbsp Organic Rice Vinegar (unsweetened)
There’s a first time for everything and this was a delicious and inventive first. It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:
Add garlic, onion, ginger and carrot to the food processor and process roughly by pulsing. Next add chopped celery and other greens and pulse all ingredients until chopped consistently. Rinse and slice your beets and set aside.
Add rice and water to a medium saucepan and then add vegetable ingredients, beets and rice vinegar on top. Bring to a boil on high heat and stir every few minutes to mix in rice from the top. This will look drier than normal rice, but the vegetables release water as they cook and add to the moisture. Once boiled, cover and simmer.
Cook for 50 minutes and serve!
(We enjoyed this with a Mixed Vegetable Miso Soup and it was DELICIOUS!)