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Veggie Blend and Rice

Veggie Blend

½ Small diced onion

1 minced garlic clove

4 sliced carrots

4 sliced celery stalks

½ LB cut broccoli, including stalk

1 cubed zucchini

½ TBSP butter (I use grass fed)

Salt and pepper to taste

Saute onion, garlic and carrots on medium heat in pan for 10 minutes or until mixture is browning. Add in celery and broccoli, stir and let saute for 5 minutes. Add in zucchini and saute mixture for 5 more minutes. Add a TBSP of water any time you feel the mixture is sticking to the pan. Add in ½ butter once veggies are done and mix around to spread butter evenly.


1-1 ½ cup of basmati, jasmine, brown, wild rice or quinoa (any grain, just make sure it’s one ingredient only)

2-3 cups of water or veggie broth (Alkaline is recommended, 2 cups water/broth for 1 cup rice and 3 cups water/broth for 1 ½ cup rice

Salt and pepper to taste

Pressure cooker

Add rice and water to pressure cooker and cook on high for 3 minutes. Follow manual instructions for rice/water ratio.

Rice Cooker

Add rice and water to rice/quinoa cooker and turn on “cook”. It will turn to “warm” once done.


Add rice and water to saucepan and cook on medium/high heat. Bring water to boil. Lower heat if needed to keep from water overflowing. Once water is gone, bring heat to low and put lid on saucepan. Cook on low for 10-15 minutes or until rice/quinoa is fluffy.

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