- wild rice
- can of peaches
- red pepper
- apple cider vinegar
- one onion
- 2 yellow squash
- snow peas
- Brussels sprouts
- brown sugar
- olive oil
Cook one cup rice/2 cups water over low heat until tender-about 30 minutes
In a medium skillet saute 1/2 chopped medium onion, a chopped medium red or green pepper and about a tablespoon of olive oil til slightly tender.
Add a can of peaches in their own juice, 1/4 cup of vinegar, 1/4 teaspoon of fresh ginger, 1 tablespoon of brown sugar and simmer. You can add 1/4 to 1/2 cup of water to make more liquid. Simmer 15minutes on med to low heat
Saute the yellow squash and snow peas in a tablespoon of olive oil til tender. Add salt and pepper to taste.
Toss a bag of brussels sprouts in a little olive oil to coat and add pepper and a little salt and bake on 350 for 20 minutes