I have been overly delighted by the recent selection at the farmers market. We had a colder than average spring here in NC and I have been craving anything besides leafy greens. Don't get me wrong, I absolutely love salad but after six months I need some variety! I kind of went insane this week by the sight of broccoli, squash, zucchini, snap peas, onions, carrots, celery and potatoes. So tonight when I brain stormed for dinner I knew I had to work in something that incorporated most of my bounty, not to mention all the fresh herbs going off in my garden right now. Here's what I came up with......
First off l started the rice 1 cup is usually sufficient for the three of us and I like to make a little extra for J's lunch the next day.
1 C organic brown rice
2 C organic low sodium chicken broth
2 tablespoons of brewers yeast (reserve for later)
1lb boneless organic chicken breast cut into bite sized pieces
1/2 onion chopped
1 shallot diced small
A few cloves of garlic and all the veggies mentioned above ( or whatever you have on hand!) Chopped to bite sized pieces.
As far as herbs I used a handful of combined rosemary, oregano and basil.
While the rice is cooking chop warm up a large skillet and add enough fat of your choice ( I used coconut oil) it won't taste like coconut I swear! Lovingly throw in the chicken and chop the veg. I like to chop the veg that take longer to cook first then add as I go. Once all the veggies are in stir fry for 15-20 minutes adding the garlic and herbs close to the end. Once everything is cooked add a splash of balsamic vinegar. Yumalicious!
As for the rice once it's cooked to perfection toss in the brewers yeast for a healthy cheesy tasting twist.
Happy Spring!
I
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