Ingredients
The following ingredients have 4 Servings
- 1 cup yellow onions, finely diced
- ½ cup carrots, cut into very fine matchsticks *
- 1 cup zucchini, small cubes
- 1 cup yellow squash, small cubes
- 1 Tablespoon + 1 teaspoon garlic, finely minced
- 3 Tablespoons low sodium tamari *
- 1 teaspoon liquid smoke *
- ½ teaspoon organic maple syrup
- 2 Tablespoons vegetable broth *
- ½ teaspoon hot sauce *
- 1 teaspoon apple cider vinegar
- 2 – [ 15 oz. cans ] lima beans, drained and rinsed
- 2 cups cooked and refrigerated brown rice (or rice of choice) *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried crushed thyme leaves *
- ½ teaspoon dried parsley
- Pinch dried crushed rosemary
- ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper
- Hot sauce
- Chopped fresh parsley
Instruction
- Place the Herb/Spice Ingredients into a small bowl, mix to combine, set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, carrots, squash and zucchini, sauté over medium heat until they are tender, approximately 7 to 9 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 30 seconds, then add the Herb/Spice mix, sauté for 30 seconds, then add the cooked and refrigerated rice, and dry sauté for a few minutes. Then add all the remaining ingredients and sauté until everything is heated through. Serve with a generous drizzle of hot sauce and a tiny sprinkle of freshly chopped parsley.
