Ingredients:

• 1/2 cup uncooked brown rice

• 1 cup chopped red cabbage

• 1/2 head of broccoli, chopped

• 1/2 chopped red bell pepper

• 1/2 chopped zucchini

• 2 tbsp extra virgin olive oil

• 4 cloves of garlic, minced

• 1 handful fresh parsley, finely chopped

• 2 tbsp soy sauce

• Sesame seeds for garnish (optional)

Instructions:

1. Cook the brown rice according to package directions.

2. Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.

3. Heat the oil in the wok and add the garlic and parsley. Cook over high-heat for about 1 minute, stirring occasionally.

4. Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more.

5. Add some sesame seeds for garnish (optional).

6. Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.

7. Enjoy!

Recipe Notes:

• Feel free to use other grains, veggies, spices or any other non-refined oil.

• To make an oil-free recipe, just cook the garlic and parsley in some water or oil-free broth. You could also omit step number 3, use some garlic powder and cook it with the parsley, veggies and rice for a few minutes.