Water Sautéd Chopped veggies with Coconut Ginger Basmati Brown Rice

DINNER TIME!!

It's almost the end of the week. Time for a refrigerator dump!!! We have carrots, celery, colored peppers, onions, kale, fresh parsley and ginger, Portobello mushrooms, 2 mandarin oranges, coconut water and a non-stick titanium pan next to 1 cup of Lundberg brown rice.

Boil 1 cup of rice in 2.5 cups of fresh coconut water. Grate in a small thumb of ginger. Reduce thw heat to a simmer, cover and cook for 45 min or until the water is absorbed. Set aside.

Chop up all the veggies, fruit and mushrooms. Over medium heat in a non-stick pan, add 1/3rd cup of water and cook all the veggies, stirring occationally to prevent burning. When the veggies are tender and have released their water, uncover the pan and stir until the water is absorbed. (About 20 min on medium heat)  Stir in 1 TBS of nutritional yeast.

Fluff up the rice. Make a ring of rice on a plate. Scoop the veggies into the center of the ring. Garnish with a light sprinkle of more nutritional yeast and serve.