1 cup brown rice
2 cups water
1 Tablespoon sesame oil
1/2 cup zucchini, sliced
1/2 cup shiitake mushrooms, sliced
1 carrot, peeled and sliced
1/2 cup yellow onion, chopped
1 garlic clove, chopped
Salt and Pepper
Tahini Lemon Sauce:
2 Tablespoons tahini (sesame paste)
Juice of 1 lemon
1/2 cup water
1/4 Tablespoon tamari soy sauce
Pour brown rice and water into a bowl. Let soak for up to eight hours or overnight. Discard soaking water when you’re ready to cook.
Bring brown rice and two fresh cups of water to a boil on the stove. Cover and simmer for 40-45 minutes.
In separate pan, heat sesame oil on medium heat. Place garlic and onion in the pan and cook for one minute. Add the zucchini and mushrooms and cook for an additional four minutes or until vegetables are browned and cooked through.
Salt and pepper to taste.