Human Kibble

Ingredients

• 3 cups Long Grain Brown Rice (rinsed well; use 2 parts water to 1 part rice)
• 1 cup Black Beans (dry beans, soaked overnight and drained; or use 2 cups canned, rinsed)
• 2 cups Frozen Peas (yellow or green) (no need to thaw; add directly to the pan)
• 2 cups Broccoli Florets (cut into bite‑size pieces)
• 2 cups Carrots (peeled and diced)
• 2 cups Zucchini (diced)
• 1 large Onion (diced; about 1 cup)
• 2 tablespoons Olive Oil (for sautéing)
• 1 teaspoon Salt (to draw out moisture from veggies)
• 10 large Eggs (scrambled or fried; one per serving)

Instructions

1. Cook the Rice

   Rinse 3 cups of brown rice under cold water until the water runs clear. Add rice to a large saucepan with 6 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes until water is absorbed and rice is tender.

   Time: PT18M

   Temperature: Stove medium heat

2. Prepare the Beans

   If using dry beans, drain the soaked beans, place them in a medium saucepan, cover with fresh water, bring to a boil, then simmer for 5 minutes (or until heated through if using canned beans). Drain and set aside.

   Time: PT5M

   Temperature: Stove medium heat

3. Chop the Vegetables

   While the rice and beans are cooking, dice the onion, carrots, zucchini, and cut broccoli into bite‑size florets.

   Time: PT8M

4. Sauté the Veggies

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the onion first, sauté 2 minutes, then add carrots, zucchini, and broccoli. Sprinkle with 1 tsp salt, cover, and cook 6 minutes, stirring occasionally, until vegetables are tender‑crisp.

   Time: PT8M

   Temperature: Stove medium‑high heat

5. Add Peas and Beans

   Stir the frozen peas and heated black beans into the skillet. Cook uncovered for 3 minutes, stirring, until peas are warmed through.

   Time: PT3M

   Temperature: Stove medium heat

6. Cook the Eggs

   In a separate non‑stick pan, scramble the 10 eggs over medium heat, stirring constantly, until just set but still moist (about 4 minutes).

   Time: PT4M

   Temperature: Stove medium heat

7. Combine All Components

   Transfer the cooked rice to a large mixing bowl. Add the sautéed vegetable‑bean mixture, then fold in the scrambled eggs. Mix gently until evenly distributed.

   Time: PT4M

8. Portion and Serve

   Divide the mixture into 10 equal portions (about 2 cups each). Serve warm as a standalone meal or alongside chicken or beef.

   Time: PT3M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g