Side Dishes & Veggies
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
6 large sweet potatoes
4 oz. pancetta, chopped
1 bunch broccoli rabe, tough stems trimmed, roughly chopped
Sea salt, to taste
8 oz. shiitake mushrooms, stemmed and sliced
4 cloves garlic, thinly sliced
1/8 t. red pepper flakes
¾ c. Ricotta cheese
2 T. Parmesan cheese, finely grated
1 t. nutmeg, ground Continue reading
Serves 4-6
Prep time: 10 minutes
Cook time: 25-30 minutes
Ingredients
2 T. extra virgin olive oil
1 c. brown rice, uncooked
2 c. organic vegetable broth
1 c. sugar-free tomato sauce
1 4-oz. can diced green chilies, undrained
1½ T. prepared taco seasoning
Directions
- Heat olive oil in a medium saucepan over medium heat. Add the rice and stir to coat completely in oil. Cook, stirring occasionally for 2-3 minutes, until rice is lightly toasted.
- Add vegetable broth, tomato sauce, diced green chilies, and taco seasoning and stir to combine.
- Increase heat to high and bring the rice mixture to a rolling boil. Once boiling, reduce heat to low and cover with a lid. Cook for approximately 20 minutes, or until liquid is absorbed and rice is fully cooked.
- Remove from heat and allow rice to rest for 5 minutes. Remove lid and fluff the rice mixture with a fork. Serve immediately.
