The family wanted tacos. I was looking for something that I could have alongside them...something fairly easy and tasty, something that would allow me to fill up on something healthy. This was a nice side dish to serve alongside. Yum!
1 cup dry brown rice
1 TBS extra virgin olive oil or grape seed oil
1 scallion, thinly sliced, white and green parts divided
2 tsp minced garlic
1 3/4 cups organic or reduced sodium vegetable broth
1 lime, 1 tsp grated zest and 1 Tbs juice
1 tsp reduced sodium soy sauce
3 Tbs chopped cilantro
Rinse and drain the rice. Heat a pot with a tight-fitting lid over medium-low heat and pour in the oil. When the oil begins to shimmer, add the white parts of the scallion and the garlic and gently cook until aromatic, about 30 seconds. Add rice, broth, and imd zest and bring to a boil on high. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 40 minutes. Do not remove the lid whir cooking. Remove from heat and allow rice to rest for 5 minutes. Add the green parts of the scallion, lime juice, soy sauce, and cilantro, and fluff with fork.
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