Whole grains are perfect for a carb addict like me – I mean, who else would put croutons in their rice? The slow cooked garlic in this dish becomes buttery, and mixed with the fresh herbs it explodes with a complex flavor in each forkful (especially the savory sweetness of the mint). The rice is warm, vegetables crisp, and croutons provide the soft crunch we all love.

*Homemade croutons – just cube wholegrain and white bread, drizzle with extra virgin olive oil, sprinkle with salt&pepper and garlic powder, and bake at 375 degrees Fahrenheit for 8-12 minutes*

2 cups homemade croutons

½ lb snow peas

2 cups cooked brown rice

2 tablespoons extra virgin olive oil

2 garlic cloves (minced)

¼ cup cilantro or parsley (chopped)

7-8 mint leaves (chopped)

5-6 basil leaves

Salt and pepper to taste

In a large skillet over low heat, add the oil and garlic. Allow the garlic to sit in the warm oil for 5-8 minutes before raising the temperature to medium low (this cooking time will give all the oil a garlic flavor). Keep it on this heat for about a minute before adding in the snap peas. Sautee the peas for 2-3 minutes. Add in the herbs, tearing the basil when you add it in. Pour in the rice and croutons. Toss to combine everything, raising heat to medium-high to warm everything through.

Serve and enjoy!