Herbed Red Rice Medley
A wholesome crunchy rice dish that is high in iron, B-vitamins, protein and EFAs. It can be served as a salad or as a hot side dish or as a main lunch dish:
Cook 1 cup of brown rice and 1 cup of red rice with 3 cups water and a 1/4 cup of butter and a half teaspoon of salt in a rice cooker or over stovetop.
Sauteé in butter: one diced zucchini, one red pepper, 2 tomatoes, handfull button mushrooms and one onion.
Add tablespoon of oregano, teaspoon of garlic powder and a half cup of dry Take Charge Tea (nettle/mint/stevia).
Add cooked rice to crunchy sautéed veggies and herbs and stir into a big metal bowl or serving dish with a half cup of shelled hemp seeds
