hey guys, time for another recipe. :)
so today my mom and me had a "please-no-meat"-day (which happens from time to time) so we decided to cook something healthy and low-cal. we're not on a diet or something but i'm still collecting skinny recipes because they're not just low-cal but most of the time they're not as hard to digest as other "heavier" meals.
since there's basically no fat and no sugar in this recipe, it's skinny and healthy but at the same time really tasty and filling. i just love it and it's easy to make! hope you guys like it, too! :)
zucchini-carrot rice {skinny taste recipe} (equals ca. 6 servings)
- 2 zucchinis, rinsed thoroughly
- 4-6 carrots (as you wish)
- 1/2 l (~2 1/8 cups) vegetable broth
- 2 cups of your favorite rice
- salt, pepper
- some cooking oil (i used a light one)
1
start cooking the rice first, following the usual instructions on the package.
slice the zucchinis and carrots in thin slices (about 1/2cm thick; 1/4 inch).
heat some cooking oil in a pan and fill in all the slices. start roasting slightly on medium-low heat. season with salt and pepper (and don't be shy! use a little more because the zucchinis taste a lot better when seasoned well).
2
meanwhile, start heating the vegetable broth until it's nearly boiling.
when your zucchini and carrot slices start being chewy and light brown, add the hot broth.
stir everything and bring to boil. then let sit in medium-high heat for about 5-10 min. try one or two carrot and zucchini slices before removing from heat. when they are soft and start gleaming a little they're done. if necessary, season again.
3
if you don't want to have a soup-y kind of meal just pour the broth off and enjoy the rice with the vegetables. they will be soft and soakened with broth anyway so it'll not be too dry. if you wan to have some of the liquid as a sauce, pour it off into a bowl (or just leave it in the pan if you're lazy like i am haha) and add a scoop to your zucchini-carrot rice. et voila! enjoy your skinny meal! :)
xoxo, vanessa <3
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