Brown Rice

Name: Brown Rice
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup uncooked brown rice (about 200 grams); 6 1/3 cups water (1.5 liters); 1 teaspoon sea salt; 1 teaspoon olive oil; 2 carrots, diced; 1 green bell pepper, diced; 2 celery stalks, diced small; 1/2 chayote squash, diced small; 1/4 onion, diced; 1 teaspoon coconut oil; 1 clove garlic, minced; 1 pinch sea salt; 1 pinch freshly ground black pepper; 1 avocado

Edna Robles @ednarobles

Monterrey, Nuevo León, México

A healthy and nutritious rice dish created in the trofology kitchen.

Edna Robles @ednarobles

Monterrey, Nuevo León, México

A healthy and nutritious rice dish created in the trofology kitchen.

Saved

Ingredients

50 minutes

4 servings

1 cupuncooked brown rice (about 200 grams)
6 1/3 cupswater (1.5 liters)
1 teaspoonsea salt
1 teaspoonolive oil
2carrots, diced
1green bell pepper, diced
2celery stalks, diced small
1/2chayote squash, diced small
1/4onion, diced
1 teaspooncoconut oil
1 clovegarlic, minced
1 pinchsea salt
1 pinchfreshly ground black pepper
1avocado

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Steps

50 minutes

1

Soak the rice in enough water to cover it overnight. The next day, drain the water, rinse the rice well, and cook it in 6 1/3 cups water (1.5 liters) with 1 teaspoon sea salt and 1 teaspoon olive oil. When the water with the rice comes to a boil, reduce the heat to low and cover. Cook for about 40 minutes. Once the rice is cooked, drain and rinse with cold water.
2

Dice the vegetables into small cubes.
3

Heat the coconut oil in a skillet over medium heat. Sauté the minced garlic and diced onion for a few seconds.
4

Add the diced vegetables, season with sea salt and a pinch of black pepper, and sauté for about 1 1/2 minutes.
5

Add the cooked, drained, and rinsed rice to the skillet with the vegetables. Stir and mix evenly for about 1 more minute. Season with sea salt. Cover and turn off the heat.
6

Serve on a plate and top with sliced avocado.