To start off, I made up a batch of natural brown rice. We have loads of this in my home, so it was easy and handy to just grab and make up. As for material to "fry" your vegetables in, I recommend using coconut oil, the healthiest option possible to me. As we were out of coconut oil, I opted for vegetable shortening. After heating up the pan and adding in my frying material, I chopped up some broccoli stems, carrots, red, orange and yellow bell peppers, and some celery. Be mindful as to how long the broccoli and carrots need to cook so that you don't have tender veggies and blackened peppers! I made that mistake one too many times, oops. :) For extra flavor, I added some orange peels and split peas. These are completely optional, and feel free to change any of the ingredients I have mentioned. As for seasonings, I went simple with some rosemary sprigs, dill weed, and crushed basil leaves. These blended together with the vegetables for an excellent flavor!
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