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Jasmine rice with quinoa, bacon and veggies

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Ingredients
  

  • 2 cup jasmine rice
  • 1 cup quinoa
  • 8 ounces bacon organic, 1 package
  • 1 onion diced
  • 4 garlic cloves diced
  • 1 cup mushrooms diced
  • 5 cups mixture of vegetables such as: carrots, celery, zucchini, butternut squach, cabbage, red radish, peas, corn, broccoli, cauliflower diced
  • 3 tbsp butter grass fed
  • salt and pepper

Instructions
 

  • Dice all veggies and bacon.
  • Cook rice and quinoa.
    I usually cook them separate. But cooking both together works as well.
  • Warm up the butter on a pan.
  • Add onions to the pan.
  • Once onions are browned, add diced garlic.
  • Add the bacon and cook for few minutes till juices realized and crisp.
  • Mushrooms - add to the skillet and cook them till soft; or as on my pictures you can use another pan to do mushrooms separate.
  • Add all the diced vegetables, cover and simmer everything stirring occasionally till veggies are soft.
  • Add the mushrooms if done separately.
  • Season with salt and pepper.
  • Put the rice and quinoa in one big bowl, add everything that is in the pan to it.
  • Mix well and enjoy !

Notes

This recipe can be done using any veggies you have on hand, fresh and frozen.

The only ingredients necessary for it to work is bacon, jasmine rice, and onion. 

I add quinoa for extra nutrition. If you have other rice, like I did sprouted brown rice, you can add it as well.
Mushrooms are optional as well. I like to add them when I have them on hand. 
Any vegetables I can think of work in this recipe. So be creative.
Veggies, that your kids may not like otherwise, "camouflage" well in this recipe blended with bacon (mushrooms in my kids' case).