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Ingredients1 h 15 m servings 406 cals
Original recipe yields 4 servings
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Per Serving: 406 calories; 6.2 g fat; 79.5 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition
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