Quick Brown Rice 'Stir Fry'

This fast, filling meal is so good you'll find yourself preparing it at least once a week!

I prepare my brown rice ahead of time, usually the day before while I'm working on other things. I pop it into the fridge and it is ready to become a part of my next meal.

When I'm ready to create dinner (or lunch) I toss my wok-type pan on the stove and I'm ready to begin!

A little coconut oil to saute my onion and garlic and then in goes the rice. I stir this all together and then add anything else I'd like; carrots, celery, chickpeas, broccoli, cauliflower - anything (OK, not anything).

I also use a little bit of water in the bottom of the pan at this point - it helps soften (not mush) the vegetables. I generously squirt some Bragg's Liquid Aminos on the whole thing, give it another stir and leave it for a few minutes, tossing every minute or so.

I even toss in a little red quinoa (left) sometimes - but remember this takes longer to cook. There will also have to be a little more water added to cook up the quinoa. I like this recipe not only because it's delicious, but because I can toss it into a casserole dish if I have leftovers and warm them for my next meal.
Everyone in my family loves it - even the picky eater!