©
a
for
aubergine

Brown Rice with Carrot & Zucchini

• 2 cups uncooked brown rice
• 2 Tbls extra virgin olive oil. Original recipe suggests 1/4 cup of extra virgin olive oil.
• 2 medium carrots, peeled and chopped
• 1 large zucchini or 2 medium zucchini, chopped
• 2 tsp ground cinnamon
• 2 tsp cumin
• sea salt and ground pepper to taste

Cook brown rice according to package.

Meanwhile, heat oil in a large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes.

Mix in cumin and cinnamon. Add brown rice to skillet; toss to blend. Add salt and pepper to taste.