Summer Veggie Rice Bowl

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Recipe Ingredients

  • 1 1/3 cups Brown Rice, cooked
  • 1 cup Grape Tomatoes, halved
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Olive Oil
  • 2 cups Zucchini, chopped
  • 1/4 cup Soy Sauce
  • 1 cup Water
  • 1/4 teaspoon Ginger, gound
  • 5 tablespoon Brown Sugar
  • 1/4 teaspoon Garlic powder
  • 2 teaspoon Honey
  • 1/4 cup Water, cold
  • 2 tablespoons Cornstarch

Instructions

  1. 1. Heat one tablespoon olive oil in a large skillet over medium high heat. Add zucchini; sauté 4 minutes, stirring occasionally. 2. Meanwhile mix soy sauce, water, ginger, brown sugar, garlic powder, and honey in a medium saucepan and cook on medium heat. Mix the cornstarch with water until smooth. Add the slurry to the sauce mixture and stir. Cook over medium heat about 5 minutes or until sauce reached desired thickness. 3. Divide rice among serving bowls. Top with zucchini, tomatoes and teriyaki sauce.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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