Flavor is so important! Zest up those steamed veggies and brown rice! Mmmm, zesty!
Dressing: a dash of salt, sesame seeds, crushed red pepper flakes, chives, minced fresh garlic…
All mixed into 1/3 White rice &/or white wine vinegar and 2/3 cup olive oil, and a dollop of mustard to keep it all mixed… more than a dollop if you want to add some mustard flavor.
Make the dressing a day ahead of time if possible, but even if you make it when you start your rice, that should be fine. You just want the flavors to meld a bit.
If possible, be greenest! Steam the veggies over the rice ad it cooks, in a steamer pot that fits your rice cooker or pot. Add the veggies in the right order, near the end, so they don’t cook too long for your liking.
Sweet potato, broccoli, and carrot can steam for 6 to 10 minutes depending on how crunchy you like them, zucchini for about 4 minutes, so add it later.
Food for thought: Crunchy, lightly cooked vegetables hold more nutrients, but softer cooked vegetables’ nutrients are easier to digest.