Cheesy Veggie Rice Bowl (Print Version)

# Ingredients:

→ Main Components

01 - 1½ cups sprouted, white, or short-grain brown rice

02 - 2 cups of minced broccoli, shredded carrots, corn (frozen works), or finely chopped cauliflower

03 - 2 tablespoons of butter

04 - 1 cup of cheddar cheese, shredded

05 - ½ teaspoon of optional garlic powder

06 - ¼ teaspoon of salt

# Instructions:

01 - Pour 5 cups of water into a big pot, then start heating it on medium until it simmers. Toss in the rice and cook it for about 20 minutes until it's mostly softened. Keep the lid only halfway on, so steam can escape. It's fine if there's still some water left when done.

02 - Choose a veggie like cauliflower, corn, broccoli, or carrots, and toss it into the pot. Cover it up and let it all cook for 6 minutes, making sure everything becomes tender. If the rice feels firm but the water's soaked up, pour in another half cup to 1 cup of liquid.

03 - Turn the heat off. Stir in the butter, cheese, garlic powder, and salt. Let it sit for a bit to let the flavors blend. Serve it nice and warm.

# Notes:

01 - Leftovers can be stored in a sealed container in the fridge for 3 to 5 days or frozen for 3 months max.

02 - To skip dairy, swap butter with coconut or olive oil and use mashed avocado or non-dairy cheese.

03 - It’s awesome as a vegetarian meal or a side for your go-to protein dish.

Back