Hiding vegetables in Partner's food has been a weekly challenge. The carrots, peppers and celery are not indistinguishable in this brown rice pilaf, but they are chopped finely enough, I wonder if his time is worth picking out the small, colorful bits of nutrients...well- it must be (or he must be rather bored at work) because his containers routinely come home entirely void of grilled chicken and brown rice, but conspicuously dotted with finely chopped vegetables.
This is a staple recipe for me, easy and healthy as can be. I take 1/2c for a 10am meal with chicken breast and Partner takes a 2 1-cup measures a day with either chicken or other lean meat. Make a bunch, portion it and freeze it for the week.
Basic Brown Rice Pilaf
1/2c carrots, chopped finely
1/2c red and yellow pepper, chopped finely
1/2c celery, chopped finely
3 cups dry brown rice
7 1/2 cups water
3Tbsp chicken stock
1Tbsp grated fresh ginger
4 cloves garlic, mashed
S&P to taste
Preheat oven to 350F. Coat a large casserole with cooking spray, or rub with olive oil.
Saute carrots in a dash of olive oil until soft, add peppers and celery. Add ginger, garlic and cumin. Salt and Pepper. Saute until soft, but not mush. Remove from heat, transfer to casserole dish. Dissolve chicken stock in water and add to casserole. Add uncooked rice, stir, cover and put in oven for 1 hour until all the liquid is absorbed.