Tomato, Zucchini & Mushroom with Whole Grain Basmati
Jane Day Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Tomato, Zucchini & Mushroom with Whole Grain Basmati
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
Instructions
- 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.
- 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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