Jasmine rice is my boys favorite type of rice, but seriously can you blame them? it needs so little added ingredients to make it taste good.
This is my first year having a garden, and its full of my favorite fresh herbs, which is what inspired me to make this dish. Fresh basil and jasmine rice go hand in hand, it’s a perfect partnership!
Rice: 1.5 cups of cooked organic jasmine rice. I boil mine plain- with no salt or oil. Fresh basil ( about 2 leaves), fresh parsley ( about 1/2 cup chopped), zest of 1 lemon, 1 glove of garlic chopped, salt & pepper to taste, 1 tsbp olive oil
Vegetable stir fry: 2 heads of broccoli. cut washed and blanched. 2 carrots, peeled and chopped, 2 celery stalks, chopped, 1 large zucchini chopped, 1 yellow pepper chopped, 2 gloves of garlic- finely chopped, fresh parsley , fresh basil and 1 tbsp fresh grated ginger, 1 tsbp olive oil
Chick Peas: 2 cups cooked chick peas, 1 tbsp olive oil, 1 tbsp red curry powder
Rice; Saute fresh garlic with olive oil, add cooked rice and stir fry for about 1 minute. add fresh herbs, salt, pepper and lemon zest, stir fry for another minute.
Veggies: saute all veggies with 1 tbsp of olive oil and garlic, add fresh herbs and ginger. Stir fry until desired consistency
Chick peas: heat 1 tsbp of olive oil with 1 tbsp red curry on medium heat, toast for about 45 seconds.. Add cooked chick peas and stir. Place in lined baking sheet and bake at 450 degrees for 10-15 minutes
combine all 3 into a bowl and enjoy!