32ozlow-sodium vegetable brothI like [url href="http://www.pacificfoods.com/food/broths-stocks.aspx" target="_blank"]Pacific[/url]
1/8 to 1/4cupfresh lemon juice
Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
Add the oregano, salt and pepper and stir.
Pour the vegetable broth and water and bring to a boil.
Stir in the zucchini, rice and bay leaf. Reduce heat to a low simmer and cook covered for 20 minutes until rice is fluffy and cooked through.
Reduce heat to low and stir in as much of the lemon juice as you'd like.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of short grain rice, you can use long-grain rice or brown rice. If you're using brown rice, be sure to add an extra 25 minutes to the cooking time though. You can also use potatoes, riced cauliflower, celery root or chopped zucchini for some grain free and/or low carb options.
If you don't have oregano, feel free to use thyme, parsley, cilantro or other herbs.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the grilled cheese on the side ;)