Ingredients
2 Cups (310g) Long Grain Rice
3 Large Zucchinis - cut into 1cm thick rounds
1 Cup (140g) Black Olives sliced
1/2 Cup (70g) Capers
2 Large Avocados - cut into 1cm cubes
3/4 Cup (35g) parsley roughly chopped
4 Cups (1 Litre) Water
2 tbsps olive oil
1/4 Cup (60ml) vegetable stocks
1 tbsp apple cider vinegar
Salt & pepper
Instructions
Place the rice in a medium saucepan with the water and a few grinds of salt and bring to boil
Reduce to a simmer and cook for 15 minutes or until the water is absorbed
Remove from the heat and let it sit for 10 minutes before using
Heat the oil in a large frying pan over medium heat
Fry the zucchini for 5 minutes until softened and slightly browned
Stir in the rice, olives, capers, stock and vinegar and stir through for 1 minute
Remove from the heat and gently mix through the avocado and parsley
Season to taste and serve warm
Reference: Vegan 6 Ingredients or Less (200+ friendly & wholesome recipes)
Johnny Musumeci
Wellness Coach
0409 928 175
johnnym@aspireboxinghf.com
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