REALLY like this recipe! It is quick and easy VERY healthy and tastes awesome! It is a great introduction into how to work with raw foods and still taste ‘cooked’! Marinating the veggies not only adds some great flavor but also softens them a bit and then when served over hot rice warms them up just enough to give the warmth and texture of a cooked meal while retaining all the health benefits of eating them raw. The longer they marinate the softer the veggies will become and the more flavor they will absorb. Mix it up a bit by serving over pasta or raw zucchini or other spiralized vegetable noodles too! And for an even more healthy option – serve it over RAW ‘rice’ made by pulsing cauliflower, jicama or parsnips in the food processor until it resembles rice. Can also be served as a fancy vegetable side-dish with other main courses.
Ingredients
Basmati or brown rice
1 head broccoli florets
1 cup cauliflower broken into bite size pieces
1 cup thinly sliced carrots
½ red pepper sliced into thin strips
½ cup zucchini cut in half length-wise and thinly sliced
Marinade Ingredients
1/4 cup olive oil
1/4 cup vegetable broth
2 tablespoons tamari sauce
juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
2 pinches red pepper
Directions
Whisk marinade ingredients together. Mix veggies together and pour marinade over and toss well to coat. Set aside to marinate for at least an hour or so. The longer they marinate, the softer the veggies will become and the more flavor they will absorb. While marinating, prepare rice to make 3 – 4 cups cooked rice. When rice is done, divide on individual serving plates and top with veggie mixture. Yummy!!
Makes 3 – 4 good sized main course servings.
Notes
See recipe for Raw Rice for a flavorful and healthy version for making a raw substitute for cooked rice.
Some thinly sliced green onions would make a great garnish and add a little extra zing as well!
Marinated Garden Veggies over Rice
Ingredients
- 3-4 cups Cooked Basmati or Brown Rice
- 1 Head Broccoli Florets
- 1 cup Cauliflower Broken into bite size pieces
- 1 cup Carrots Thinly Sliced
- ½ Red Pepper Sliced into thin strips
- ½ cup Zucchini Cut in half length-wise and thinly sliced
Marinade
- ¼ cup Olive Oil
- ¼ cup Vegetable broth
- 2 Tbsp Tamari sauce
- Juice of 1 lemon
- 2 cloves Garlic Minced
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Dry mustard
- 2 pinches Red pepper
Instructions
- Whisk marinade ingredients together.
- In a separate bowl, mix veggies together.
- Pour marinade over and toss well to coat. Set aside to marinate for at least an hour or so.
- Cook rice
- Divide rice onto serving plates and top with veggie mixture
