1 small zucchini, chopped 1 cup of brown rice, cooked to package directions with 2 cups of chicken broth 2 tablespoons of red wine vinegar 4 tablespoons of extra virgin olive oil freshly ground pepper 1 tablespoon of extra virgin olive oil 1 large red onion, chopped 3 large cloves garlic, crushed 2 cups of broccoli florets 1 small red pepper, chopped 1 small green pepper, chopped 2 tablespoons of minced fresh cilantro or more to taste
Cook the brown rice in chicken broth. Add vinegar, oil and freshly ground pepper. Let stand at room temperature. In a nonstick frying pan heat the olive oil and sauté onion until soft. Add garlic, zucchini, broccoli, and pepper and continue to sauté for 5- 10 minutes or until the vegetables are just tender. Carefully mix rice and vegetables, adding cilantro to taste. Add more ground pepper and garnish with 3 cilantro leaves. Serves 6
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