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Tea-Infused Jasmine Rice with Roasted Veggies
Ingredients
  • Roast veggies
  • 2 mediumzucchini, sliced diagonally
  • 3 cupsbaby portobello mushrooms
  • 1 whiteonion, chopped
  • 1 tablespoonlow-sodium herb and garlic seasoning blend
  • Pinch of sea salt and cracked pepper
  •  
  • Rice
  • 1 sachetlemongrass herbal tea
  • 1½ cupsuncooked jasmine rice
  • Zest of 1 lemon
  • 1 tablespoonolive oil
  • Chopped fresh tarragon, for garnish
Steps
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