Every year around this time I like to eat light and healthy in anticipation of holiday feasting.

But at the same time I do enjoy those rich crock pot style meals that are easy and full of comfort foods and herbs which are reminiscent fall cooking.

My healthy, happy medium is this dish which I throw in the oven while cleaning the house or writing or even running a few quick errands.

I have adapted it from my mother’s recipe which used meat and white rice.
You can get fancy with it and use your favorite herbs and spices. Experiment. Have fun!

My dish is vegan and uses brown rice. I don’t know how much more healthy, nutritious, easy and comforting, a meal could possibly be!

Ingredients

1 ½ cups brown Jasmine rice
2 cans stewed tomatoes ( look for something all natural; no high fructose corn syrup)
3 cups of water
1 yellow onion
3 cloves of garlic
5 medium carrots
5 stalks of celery
Salt and pepper to taste

Method

Chop veggies and place everything in your favorite clay pot or ceramic pot with lid and place in the oven at 350 degrees Fahrenheit for 2-21/2 hours. That’s it.

You’ve got a quick nutritious and filling meal in the fridge. Get creative. Eat it in a wrap with refried beans; on a bed of fresh greens or warmed up on the stove with fresh parsley garnish.