"Add leftover cooked vegetables, an egg, or some beans, and you have a wonderful one-bowl meal. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent...."
INGREDIENTS
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2 Tbs. olive oil
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1 small onion, chopped (1 cup)
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1 small carrot, diced (¼ cup)
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1 stalk celery, diced (¼ cup)
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1 tsp. herbes de Provence
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½ tsp. salt
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2 cups cooked brown rice, crumbled or broken up
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2 cups leftover vegetables, beans, etc., optional