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Serves 6 1 cup brown rice, uncooked. Two and 1/4 cups water or vegetable stock Medium zucchini cut julienne or thin stips Two scallion, finely chopped One large tomato, small chop 1/4 cup parsley Salt and Pepper to taste Wash, prepare and chop vegetables and herbs. In a medium saucepan add COLD water/stock and rice. Slowly bring to a boil. Cover and simmer on low for about 10 minutes or until all liquid has been absorbed and rice tender and easily fluffed with a fork. Let rice chill in fridge before adding veggies and herbs. In a separate bowl, mix…

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Vegetable Options for Vegetable Soup This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base. We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work: Fresh greens: Kale, collard greens, chard, or spinach Sweet potatoes or regular potatoes, cut into 1/2-inch cubes Butternut squash, cut into 1/2-inch cubes Green beans, trimmed and cut into 1-inch long segments Bell pepper, chopped Cauliflower, cut into very small bite-sized pieces Zucchini or…

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