Instructions

1. Sautéing the rice base

   In a non-stick pot, heat one tablespoon of olive oil, then add half of the onion and garlic and stir for two minutes until fragrant. · 2 min
2. Adding the rice and liquid

   Add the rinsed brown rice and stir it with the onion and garlic for one minute, then pour in the boiling water and one teaspoon of salt. · 1 min
3. Cooking the brown rice

   Bring the rice to a boil for one minute, then cover the pot, reduce the heat to the lowest setting, and let it simmer slowly for thirty-five minutes without lifting the lid. · 35 min
4. Sautéing the vegetables

   In a large skillet over medium heat, heat the remaining tablespoon of olive oil and add the rest of the onion and garlic, then add the carrots, zucchini, broccoli, and bell pepper. · 3 min
5. Seasoning and finishing the vegetables

   Season the vegetables with the remaining half teaspoon of salt, black pepper, and oregano, and continue stir-frying quickly for six to eight minutes until the vegetables are tender yet still slightly crisp. · 7 min
6. Combining and assembling the boxes

   Once the rice has finished cooking, remove it from the heat and let it rest covered for five minutes, then fluff it with a fork, mix it with the sautéed vegetables, and divide it evenly into four meal prep containers. · 5 min

Nutrition / serving

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