Tomato, Zucchini & Mushroom with Whole Grain Basmati

This dish offers a warm comfort food that is quick and healthy–sauteed tomatoes, zucchini and mushrooms in an asian-inspired sauce of amino acids, rice vinegar and sesame oil, served over whole grain basmati rice.

Enjoy!

Tomato, Zucchini & Mushroom with Whole Grain Basmati
Print Recipe
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5-10 minutes (if rice is ready)
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5-10 minutes (if rice is ready)
Tomato, Zucchini & Mushroom with Whole Grain Basmati
Print Recipe
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5-10 minutes (if rice is ready)
Servings Prep Time
2-4 servings 5 minutes
Cook Time
5-10 minutes (if rice is ready)
Ingredients
  • 2 tsp organic sesame oil
  • 8-10 cloves organic garlic thinly sliced
  • 2 organic zucchini sliced or cubed
  • 2 tomatoes chunked
  • 1 package organic white or crimini mushrooms about 10-12 mushrooms, sliced
  • 2 tsp organic rice vinegar
  • 6 tsp liquid aminos can substitute soy sauce
  • 1/4 tsp salt if desired
  • pepper to taste
Servings: servings
Instructions
  1. Add oil to pan on stove over medium heat. Add garlic, zucchini, mushroom, tomato, rice vinegar, liquid amines. Stir until cooked through to desired consistency--about 5-10 minutes.
  2. Organic brown basmati rice: Combine 1 cup rice with 2 1/2 cups water in a pot. Add 1 tbsp olive oil (optional). Bring to a boil. Reduce heat cover with lid and simmer for about 50 minutes. Remove from heat and let stand covered for 10 minutes or until water is absorbed. Fluff with a fork. We live to make a big batch to last for several days. You can also purchase frozen packages of pre-cooked organic brown rice to keep on hand for quick prep.
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