Brown Rice Extraordinaire
Elevate your mealtime routine with "Brown Rice Extraordinaire," a wholesome and flavor-packed dish that transforms humble ingredients into a culinary masterpiece. This vibrant recipe combines perfectly cooked nutty brown rice with a medley of sautéed vegetables like carrots, celery, and onions, all delicately spiced with ground cumin and paprika for a warm, aromatic kick. A drizzle of fresh lemon juice and a sprinkle of parsley enhance every bite with crisp, zesty notes. Ideal as a hearty side or a nourishing standalone meal, this dish is as nutritious as it is delicious, making it a versatile addition to your repertoire. Ready in under an hour, this easy-to-follow recipe is perfect for busy weeknights or meal prep, offering a gluten-free, plant-based option that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 tablespoon olive oil
- 0.5 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 medium, diced carrot
- 1 stalk, diced celery stalk
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice under cold running water in a fine-mesh sieve to remove excess starch. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice and a pinch of salt. Stir, reduce the heat to low, cover with a tight-fitting lid, and simmer for 40-45 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced yellow onion to the skillet and sauté for 2-3 minutes until it begins to soften.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the ground cumin, ground paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 1 minute until the spices are fragrant.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetables.
Gently stir to combine, ensuring the rice is evenly coated with the vegetable and spice mixture.
Stir in the chopped fresh parsley and drizzle with 1 tablespoon of lemon juice for a bright, fresh finish.
Taste and adjust seasoning as needed. Serve warm as a side dish or a satisfying standalone meal.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
