Chef: Jeff Tritten; Respectful Living
Makes: 4 Servings
Prep Time: 10 min
Cook Time: 40 min (could be more depending on type of brown rice)
1 lg zucchini, cut into quarters, remove seeds
2 ¼ c Low Sodium Vegetable broth
1 t thyme
2 medium garlic cloves, minced
1/3 c white onion, diced
1 c brown rice
1/3 c raw walnuts, chopped
1/3 c dried Michigan cherries, chopped (alternatively cranberries)
1 lg celery stalk, chopped
¼ c mushrooms, chopped
Chop all vegetables.
Prepare zucchini by cutting into quarters, scooping out the seeds with a spoon to make a “boat”.
Place zucchini face down in a cast iron pan or on a baking sheet with parchment paper.
Bake at 350 for 30-35 minutes until tender. (Alternatively, you can also steam the zucchini. make sure it is “tender crisp” and NOT mushy.)
While zucchini is baking, in a medium sauce pan, add vegetable broth, onion, garlic and thyme and bring the mixture to a boil.
Add brown rice and cook according to the instructions.
During the last 7 min of cook time of your rice, add walnuts, cherries, celery and mushrooms.
Spoon rice pilaf into zucchini boats and serve.
Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.