Brown Rice Louise
Elevate your weeknight meals with "Brown Rice Louise," a wholesome, flavor-packed dish that's as nutritious as it is delicious. This vibrant recipe combines hearty brown rice with sautéed vegetables like red bell pepper, carrot, and baby spinach, all infused with the warm, earthy flavors of cumin and smoked paprika. With a pop of brightness from lemon juice and fresh parsley, this dish strikes the perfect balance between comfort and freshness. Ready in under an hour and ideal as a main course or a savory side, "Brown Rice Louise" is a must-try for fans of plant-based, one-pan recipes. Plus, it's naturally gluten-free and loaded with fiber, making it a healthy and satisfying choice for any meal!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, peeled and diced
- 2 cups baby spinach
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the brown rice under cold running water until the water runs clear. Drain thoroughly.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover with a lid, and let the rice simmer for 35 minutes, or until the water is fully absorbed. Once cooked, remove from heat and let it sit covered for 10 minutes. Fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper and carrot to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the cumin powder, smoked paprika, salt, and ground black pepper over the vegetables. Mix well to coat everything evenly with the spices.
Stir in the cooked brown rice and baby spinach. Cook for 2-3 minutes, stirring often, until the spinach wilts and everything is heated through.
Remove the skillet from heat and drizzle the lemon juice over the mixture. Toss gently to combine.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 13.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 906 mg | 19% | |
*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.
