1. Boil Water

   Combine all ingredients in a large pot and bring to boil.

   • 1/2 tsp Kosher Salt
   • 1 1/3 cups Water
   • 1 pinch Black Pepper
   • 1/2 bunch Garden Fresh Thyme
   • 2 , smashed Garlic Cloves
2. Cover & Simmer Rice

   Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

   • 2/3 cup Long Grain Brown Rice
3. Soft Boil Eggs

   Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

   • 4 cups , to heat Water
   • 8 Eggs
4. Ice & Peel Eggs

   Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

   • 8 Eggs
   • 2 cups Ice
   • 2 cups , cold Water
   • 1 tsp Kosher Salt
   • 1/2 tsp Black Pepper
5. Veggie Prep

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & garlic; cook for 30 seconds.

   • 2 , zoodled Zucchini
   • 1 cup , halved Red Cherry Tomatoes
   • 1 , minced Garlic Clove
   • 2 Tbsp Olive Oil
6. Cook Zoodles

   Add remaining ingredients to garlic; cover & cook for 2 minutes.

   • 2 , zoodled Zucchini
   • 1 cup , halved Red Cherry Tomatoes
   • 1/2 , juiced Lemon
   • 1 cup Vegetable Stock
7. Season Zoodles

   Season with salt & basil. Stir to combine.

   • 1/2 tsp Kosher Salt
   • 1/2 bunch , hand torn Fresh American Basil
8. Combine Eggs and Zoodles

   Serve over Brown Rice. Enjoy!

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By Innit Culinary Team