Dairy-Free Seven-Colored Brown Rice
Bursting with vibrant colors and packed with wholesome ingredients, Dairy-Free Seven-Colored Brown Rice is a feast for the eyes and the palate. This health-conscious recipe combines nutty, nutrient-rich brown rice with an array of sautéed vegetables—including red and yellow bell peppers, purple cabbage, zucchini, carrots, green peas, and sweet corn—for a stunning rainbow of flavors and textures. Seasoned with aromatic garlic, fresh parsley, and a bright splash of lemon juice, this dish is as refreshing as it is satisfying. Perfect as a hearty vegan entrée or a nutritious side dish, it’s naturally dairy-free, making it ideal for those with dietary restrictions. Ready in just under an hour, this colorful creation brings joy to your plate and is great for impressing dinner guests or elevating everyday meals.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 cup, thinly sliced purple cabbage
- 1 medium, grated orange carrot
- 1 small, diced zucchini
- 1 cup, fresh or frozen green peas
- 1 cup, fresh or frozen sweet corn kernels
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the vegetables: dice the red and yellow bell peppers, thinly slice the purple cabbage, grate the carrot, and dice the zucchini.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the diced bell peppers, purple cabbage, grated carrot, zucchini, green peas, and sweet corn to the skillet. Cook for 5-7 minutes until the vegetables are tender but still vibrant in color.
Season the vegetables with salt and black pepper, stirring well to combine.
Once the rice is cooked, remove it from the heat. Fluff with a fork and transfer it to a large serving bowl.
Add the cooked vegetables to the rice and gently toss to combine all ingredients evenly.
Sprinkle the chopped parsley and drizzle the lemon juice over the mixed rice for added freshness.
Serve the Dairy-Free Seven-Colored Brown Rice warm, and enjoy the colorful, healthy meal.
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 42.5 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2237 mg | 48% | |
*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.
