Creamy Brown Rice With Zucchini & Mushroom

This meal is so creamy , so addicting and so nutritious.  Feel free to adjust ingredients to your liking 🙂

Servings: 4

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

1 Shallot

3/4 Almond milk

Soy sauce (I use bragg’s)

2 Avocado’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



creamy brown rice