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Prep time 8 minutes / Cook time 30 minutes / Serves 6-8
Gluten, Nut, and Dairy Free
Choose Organic Ingredients when possible

Here’s What You’ll Need

• 1 Cup Jasmin Rice
• 1 Cup Quinoa
• 3 1/2 Cups Chicken Bone Broth (Fresh is best – from their Frozen – and last is
  Boxed)
• 6 Tablespoons Cold Pressed, Un-refined Olive Oil
• ½ Medium Onion – Chopped
• 4 Garlic Cloves – Chopped
• 8 Whole Eggs (organic, free-range, pasture fed is best)
• Chicken –Beef – Vegetarian – YOU CHOOSE:
• Grilled Chicken (2 lbs. chicken
  thighs – marinated with 2 Tablespoons wheat free tamari and ½ teaspoons garlic
  powder) or 16 oz Ground Bison or Grass Fed Ground Beef (seasoned with 2
  Tablespoons wheat free tamari and ½ teaspoons garlic powder) or keep it
  Vegetarian and chop up 2- 3 cups of an array of vegetables and sauté with 2
  Tablespoons of Tamari.
• 1 Cup Peas (fresh or frozen)
• 1 Broccolini – Chopped
• ½ Cup Tomatoes – Chopped
• 4 Tablespoons Wheat-Free Tamari

Make it:

• Place the rice and quinoa in a saucepan. Add in the bone broth with a pinch of
  salt. Bring to a boil, then cover and lower the temperature to low for about 20
  minutes.
• At the same time…
  a. if you are using chicken, bake in the oven for 30 minutes and then chop
  before adding to the rice.
  b. If you are using beef, sauté on the stove top in a skillet for 15 minutes,
  until cooked through.
• Sauté the onions and garlic with 2 Tablespoons of olive oil in a sauté pan. Once
  the onions appear translucent, move to the side of the pan and scrabble the
  eggs. When the eggs are scrambled and cooked, combine with the garlic and
  onions, and add in the rest of the vegetables. Mix in 2 Tablespoons of the tamari
  and mix well and sauté.
• By this point the rice and protein should be cooked, add those into the egg and
  vegetables, mix well and you are good to go.
  Keep in mind that protein keeps us satiated. If you choose to make this a vegetarian
  dish, you may want to add in an additional egg or serve with a protein-based side dish.