Brown Rice Stir-ins

I make eating healthy a priority despite my busy schedule. To make this a possibility, it requires planning and a bit of creativity.

I often make a few cups of QUINOA on the weekend for stir-ins during the week. This provides me with the opportunity to saute' vegetables and add some quinoa and/or spices to the mix. The creates a different dish each time! If the flavor profile and textures are varied, your taste buds will be satisfied. Adding variety also ensures you get the nutrients you need in your diet. Eating the same thing day-in and day-out does not provide balance.

Pasta and rice can also be used for STIR-IN dishes. Many gluten free pastas are made with beans so they provide protein like the quinoa does; thus allowing one to have a vegetarian meal if they so choose. Rice is a grain but not one that provides protein; that needs to be added into the dish.

This week I made a few brown rice stir-ins using a variety of flavors, proteins, and vegetables. This is a great QUICK-FIX meal if the protein and rice are done in advance.

Base Recipe:

• 2 cups vegetables
• 1 cup brown rice
• 1 cup protein
• Low-Sodium Vegetable Stock (if needed for vegetable preparation)
• (flavor of your choice)

Instructions:

• Cut vegetables into small pieces
• Sautee with flavoring of choice
• Dice/Chop protein into bite size pieces and add to vegetable mixture
• Add rice and stir to combine. 

Stir-Ins Pictured (in order they appear):

• Sun Dried Tomatoes, Farmer's Market Corn, Maui Onions, and Gluten Free Chicken-Apple Sausage
• Cauliflower Greens, Maui Onions, Garlic, Butter Beans (re-hydrated) and Thai Spice Peanut Sauce
• Sweet Potato, Maui Onion, Zucchini, Shrimp (Satueed with Chili Powder)