What a trendy, delicious, healthy little bliss Spring Veggie Rice bowls recipe we’ve got going on, and just in time for these fresh days where you need that plant and rice power more than ever but all you want to eat ever is Falafel with roaster vegetable and spicy sauce and every morsel of stuffing ever made. Topped with more roaster veggies.
This Spring Veggie Rice bowl combo is the answer to the question WHAT DO WE EAT IN SPRING TO STAY HEALTHY while NOT eating a cold and crunchy leafy salad. We do love a good cold and crunchy leafy salad, and I know you guys do, too. But fellas. Have you been to Chicago lately? It is very cold. Maybe even The Alaska. Also beautiful.
Spring Veggie Rice Bowls: easy seasoning veggies, with veggie sausages, rice and broth.
For the Veggies
- 2 squash and zucchini
- 3 Tomatoes
- 5 Cloves of Garlic
- 10 Green Olives
- A Bunch of Green Onions
- A Bunch of Cilantro
- 1lbs. Veggie Sausage
- 1lbs. Cut Corn
- 2 bay leaves
For the Rice
- 2 cups Royal Basmati rice
- Kosher or sea salt
- 2 tablespoons olive oil
- 2 tablespoons colouring and seasoning condiment (BIJOL)
- 4 cups of water
For Electric rice cooker (Tips)
Rince measure rice 1 to 2 times to remove extra starch, then drain.
Wash and cut into small cubes the vegetables and the green onion, add the bunch of cilantro cut or let down as prefer. Cut into small cubes the sausage vegetables and add the shelled corn.
Pour everything in your Instant Pot, add salt to taste, pepper, olive oil.