Madame DeChevre & the Silk Scrolls

You’ll need: 2 cups brown rice, 1 cup couscous, 1 lemon juice, 2/3 cup vegetable oil, 4 or so cloves of fresh garlic, 4 tsp dried oregano or “Greek” seasoning blend, salt, black pepper, 2 cups green/yellow/string beans, one chopped zucchini

-In a large stockpot combine 2 cups brown rice with 4 cups water, 1 cup lemon juice, 2/3 cup oil, 4 cloves of garlic, 4 tsp “Greek” seasoning blend (or dried oregano to taste), and salt and pepper to taste.

-Cook the rice like any other rice, but about five minutes before the rice is done, add the zucchini, beans, and couscous to the pot

-Continue cooking until rice is cooked and vegetables are tender-crisp

*This recipe is great for summer in a place like Ontario because zucchini and string beans are in season right now

**You can use the lemon juice, olive oil, water, salt, pepper, garlic, oregano mixture to make just plain lemon garlic rice. You can also use it to make lemon garlic roasted potatoes. Just combine the lemon-garlic mix with chopped potatoes in a roasting pan in a 350 oven and cook until the potatoes are tender.