This is my favorite thing to have for lunch when I have leftover rice in the fridge. It's quick, healthy, and filling. It's also a great way to get those extra veggies in your diet that most of us have a hard time getting. Make a bigger helping for a great dinner too: Yum!
INGREDIENTS
1/2 Cup Chopped Broccoli
1/2 Cup Chopped Cauliflower
1/4 Cup Sliced and Quartered Zucchini
1/4 Cup Halved Mushrooms
1 Cup Fresh Spinach
1/2 Cup Brown Rice
2 Egg Whites
2 tsp. Olive Oil
DIRECTIONS
In a frying pan put 2 Tb. water and the broccoli and cauliflower. Place on the burner on Medium heat and cover with a lid. Steam until crisp tender. Remove lid and add zucchini and mushrooms, adding more water if needed. When mushrooms and zucchini are soft add spinach, rice, egg whites and olive oil. Cook until heated through and spinach is wilted (the egg whites will be cooked by then).
