This meal is so creamy , so addicting and so nutritious. Feel free to adjust ingredients to your liking 🙂
Prep time: 15-20 min
Cook time: 40 min
4 Cups zucchini (approx 2)
12 Brown mushrooms
1 Cup brown rice
2 Garlic cloves
2 Slices of fresh ginger
3/4 Almond milk
Soy sauce (I use bragg’s)
Step #1 Cook brown rice (approx 35 min)
Step #2 Chop zucchini (skin removed) into little bite size pieces and slice mushrooms. Sauté veggies in a pan using water instead of oil, add salt and pepper to taste and let simmer on med low for about 8 min. If veggies start to stick to pan or slightly burn add more water.
Step #3 Dice ginger, garlic and shallot into tiny little pieces, add to veggies and cook for another 4-5 min.
Step #4 Once brown rice is cooked add 3/4 cup of almond milk, turn heat up a little and cook for another 5 min.
Step #5 Evenly distribute brown rice and veggies onto each plate and top with bragg’s soy sauce and avocado