Tuscan Mediterranean Brown Rice

Set a skillet on high heat. Once hot, lightly spray with olive oil, then add the garbanzo and zucchini. Let them rest in the skillet untouched for 1 – 2 minutes, or until dark sear marks appear on them. Then stir and remove from the skillet after an additional 1 minute of cooking. Allow the skillet to cool down to medium heat, then pour in the tomato olive oil, garlic and onions. Cook for 3 to 5 minutes until the onions turn brown and slightly translucent. In a large mixing bowl, add the (cooled) brown rice, chickpea-zucchini mix, the onions and the rest of the ingredients. Mix well then season to taste with sea salt & pepper.

📝 Ingredients

• spray olive oil
• 1 can (15oz) garbanzo, drained
• 1 medium zucchini, chopped into 1/2-inch pieces
• pinch of sea salt & pepper
• 2 tablespoons sun-dried tomato olive oil
• 3 garlic cloves, minced
• 1 medium white onion, chopped
• 4 cups cooked (medium grain) brown rice
• 2/3 cup chopped parsley, tightly packed
• 1/2 chopped fresh dill
• 1/2 cup chopped sun-dried tomatoes
• 4 oz sliced/chopped Kalamata olives
• 2 tablespoons The Fit Cook Land seasoning
• 1 tablespoon lemon zest
• juice from 1 lemon
• sea salt & pepper to taste

👨‍🍳 Instructions

1. 1Set a skillet on high heat. Once hot, lightly spray with olive oil, then add the garbanzo and zucchini. Let them rest in the skillet untouched for 1 – 2 minutes, or until dark sear marks appear on them. Then stir and remove from the skillet after an additional 1 minute of cooking.
2. 2Allow the skillet to cool down to medium heat, then pour in the tomato olive oil, garlic and onions. Cook for 3 to 5 minutes until the onions turn brown and slightly translucent.
3. 3In a large mixing bowl, add the (cooled) brown rice, chickpea-zucchini mix, the onions and the rest of the ingredients. Mix well then season to taste with sea salt & pepper.