Hearty Brown Rice Bowl with Tomatoes and Zucchini

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I’ve been so inspired to make some really delicious tasting rice bowls lately, and they all have to be great to eat each day.

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I was inspired to make this bowl after watching a video from This Rawsome Vegan Life, I saw a photo of a brown rice bowl with lots of tomatoes and it just looked so divine I had to try making it, and I am so excited I did.

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This ended up tasting so good that I finished it before I could even blink, and wanted more afterwards. I always regret not making more!!

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I really love how this turned out. I’ve been having so much fun in our own little garden with fresh basil and all, so it has been a total blast. I have to say, fresh basil has never smelt so good!

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I think this could easily be made in big batches and eaten every other day, it’s filling and healthy! If you don’t have Indian spices in a grinder, add a pinch of the spices I listed below.

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Hearty Brown Rice Bowl with Tomatoes and Zucchini

3 cups cooked brown rice
1/2 cup water
4-5 ripe medium tomatoes (or 2-3 large)
2 cloves garlic
1 tablespoon virgin coconut oil
1/2 teaspoon curry powder
1/4 teaspoon Himalayan pink salt
A few generous sprinkles Indian spice (or a pinch of chili powder, onion powder, coriander, cumin, fenugeek, cinnamon, ginger, cloves and turmeric)
1/3 large zucchini
A few generous sprinkles pepper
Fresh basil

Be sure you’ve made cooked brown rice before doing this recipe.

Add the cooked brown rice in a small saucepan. Add the water and let it sit. Chop the tomatoes into small pieces and toss it in the saucepan. Chop the garlic into 3-4 pieces and add that in. Then, add the coconut oil, curry powder, salt and Indian spice (I used a grinder version).

Mix it all up, and turn the heat to medium high (5-6).

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Allow the saucepan to heat up for a couple of minutes, then cook and stir for about 2-4 minutes, add the zucchini after they’ve been diced, and turn the heat to medium low (3-4).

Simmer for about 18-22 minutes until the water has been released, and the tomatoes and zucchini is really soft and blended with the rice. Be sure to stir a lot and keep an eye on it, so the bottom doesn’t burn.

Once the rice and veggies are ready, turn the heat off and add the fresh basil and stir around a little (not too much though), then spoon in a bowl and add some freshly ground pepper on top.

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Hearty Brown Rice Bowl with Tomatoes and Zucchini
Serves: 2
 

Ingredients
  • 3 cups cooked brown rice
  • ½ cup water
  • 4-5 ripe medium tomatoes (or 2-3 large)
  • 2 cloves garlic
  • 1 tablespoon virgin coconut oil
  • ½ teaspoon curry powder
  • ¼ teaspoon Himalayan pink salt
  • A few generous sprinkles Indian spice (or a pinch of chili powder, onion powder, coriander, cumin, fenugeek, cinnamon, ginger, cloves and turmeric)
  • ⅓ large zucchini
  • A few generous sprinkles pepper
  • Fresh basil

Instructions
  1. Be sure you’ve made cooked brown rice before doing this recipe.
  2. Add the cooked brown rice in a small saucepan. Add the water and let it sit. Chop the tomatoes into small pieces and toss it in the saucepan. Chop the garlic into 3-4 pieces and add that in. Then, add the coconut oil, curry powder, salt and Indian spice (I used a grinder version).
  3. Mix it all up, and turn the heat to medium high (5-6).
  4. Allow the saucepan to heat up for a couple of minutes, then cook and stir for about 2-4 minutes, add the zucchini after they’ve been diced, and turn the heat to medium low (3-4).
  5. Simmer for about 18-22 minutes until the water has been released, and the tomatoes and zucchini is really soft and blended with the rice. Be sure to stir a lot and keep an eye on it, so the bottom doesn’t burn.
  6. Once the rice and veggies are ready, turn the heat off and add the fresh basil and stir around a little (not too much though), then spoon in a bowl and add some freshly ground pepper on top.


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