1 cup brown rice, uncooked
1 zucchini, cubed
¼ cup baby carrots, sliced or shredded
1 chicken bouillon cube
3 cups cold water
½ cup black beans
For Dressing:
4 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
½ tsp onion powder
⅛ tsp black pepper
1 clove garlic, grated
orange juice
orange zest
pinch oregano
Combine dressing ingredients, adding oil last. Mix and let sit.
Rinse rice with hot water and let sit in water about 5 minutes.
Drain and add cold water to pot and cook rice and bouillon for about 25 minutes.
Add zucchini and carrots.
Once rice is cooked, drain well.
Rinse beans and add to rice.
Add dressing and garlic, mix well and let sit about 5 minutes so the flavors meld.
Serve warm, room temperature or cold.
Sugar: 4g
:
Calcium: 34mg
Calories: 237kcal
Carbohydrates: 29g
Cholesterol: 1mg
Fat: 12g
Fiber: 3g
Iron: 1mg
Potassium: 305mg
Protein: 5g
Saturated Fat: 2g
Sodium: 263mg
Vitamin A: 1201IU
Vitamin C: 9mg
