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Ingredients

  • 2 cups vegetable stock
  • 1 cup brown rice
  • 1 cup carrots - sliced thick
  • 1/2 cup onion - diced
  • 1/2 cup green bell pepper - finely diced
  • 2 cloves garlic - finely chopped
  • 1 tablespoon fresh ginger - very finely chopped
  • 2 tablespoons tamari sauce
  • 1/4 cup scallions - chopped for garnish
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • In a medium saucepan, bring the vegetable stock to a boil.
  • Stir in the rice, cover and reduce heat. Simmer for 20 minutes.
  • In a saucepan cover the carrots with water and bring to a boil.
  • Cook on at medium high simmer for 15 minutes.
  • Drain and set aside.
  • In the meantime, saute the onion and bell peppers for 10 minutes with water.
  • Add garlic, ginger and carrots.
  • Saute 2 more minutes. Set aside.
  • When the rice is finished add it to the skillet along with the carrot mixture and tamari.
  • Heat through and and add salt and pepper. Serve garnished with scallions.