| 8 | 34 | 235 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 20 min | 4 |
| 1 head | Broccoli (chopped) |
| 2 medium | Carrots (large) |
| 1 medium pepper(s) | Red bell pepper |
| 1/2 medium | Red onion |
| 8 clove(s) | Garlic |
| 1 tsp | Sea Salt |
| 1 tsp | Onion powder |
| 1 tsp | Water |
| 4 serving(s) | YELLOW RICE |
| 1 cup | Jasmine rice, dry (dry) |
| 2 cup | Vegetable stock/broth, low sodium |
| 1 1/2 tbsp | Nutritional yeast |
| 1/2 tbsp | Salt |
| 1 tsp | Garlic powder |
| 3/4 tsp | Turmeric, powder |
| 1/2 tsp | Onion powder |
| 1/2 tsp | Sage, ground |
| 1/2 tsp | Thyme, dried |
| 1/2 sprig | Rosemary, fresh (sprig of fresh rosemary chopped small (or 1 tsp. dried rosemary)) |
1. Prepare Yellow Rice.
2. Wash fresh veggies.
3. Chop broccoli into bite-sized pieces.
4. Dice carrots into thin rounds.
5. Chop red onion, red bell pepper, and garlic cloves into small pieces.
6. Chop red bell pepper and onion into small pieces.
7. Sauté onion, garlic, and bell pepper in 1 tsp. water on medium heat until tender.
8. Add chopped broccoli to pan, cover with tight fitting lid, and reduce heat to low for 5 minutes.
9. Stir, return lid to pan, and turn off heat.
10. Allow broccoli to steam for another 5 minutes before serving.
11. Serve immediately so that broccoli and carrots maintain a slight crispness.
1. Rinse rice until water comes out clear to remove excess starch.
2. Add rinsed rice to a large pan with a tight-fitting lid and add vegetable broth and spices.
3. Bring to a boil.
4. When water is boiling, reduce heat and leave covered, stirring occasionally.
5. Turn the heat off when the rice is almost cooked and almost all the water is absorbed.
6. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
7. Fluff rice with a large fork before serving.
| Grain | 0.5 |
| Vegetables | 1.2 |
