Hippy Rice
Discover the wholesome goodness of Hippy Rice, a vibrant, nutrient-packed dish that’s as satisfying as it is colorful. This recipe combines hearty brown rice with a medley of fresh vegetables, including carrots, red bell peppers, zucchini, and baby spinach, for a burst of flavor and nutrition. Chickpeas add a protein-rich touch, while aromatic spices like turmeric, cumin, and smoked paprika infuse the dish with warm, earthy notes. A splash of soy sauce, zesty lemon juice, and a garnish of fresh parsley tie everything together, creating a deliciously balanced vegan meal. Perfect as a healthy main course or a flavorful side dish, Hippy Rice is easy to prepare and naturally gluten-free, with a prep time of just 15 minutes. Whether you're embracing Meatless Monday or looking for a nutrient-dense dinner, this one-pan recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 tablespoon coconut oil
- 1 small, diced red onion
- 3 cloves, minced garlic
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 1 cup, cooked (or canned, drained and rinsed) chickpeas
- 2 cups baby spinach
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lemon juice
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Rinse the brown rice under cold water and cook it in 2 cups of water according to package instructions, approximately 30 minutes. Once cooked, fluff with a fork and set aside.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the diced red onion and sauté for 2-3 minutes until softened and fragrant.
Stir in the minced garlic and cook for another 30 seconds.
Add the diced carrot, red bell pepper, and zucchini. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
Stir in the cooked chickpeas and baby spinach. Cook for another 2-3 minutes until the spinach wilts.
Sprinkle the turmeric, ground cumin, and smoked paprika over the vegetables and stir to evenly coat.
Add the cooked brown rice to the skillet, followed by the soy sauce and lemon juice. Stir well to combine everything evenly.
Taste and season with salt and black pepper as needed.
Remove the skillet from heat and sprinkle fresh parsley over the top before serving.
Serve warm as a hearty main dish or a side. Enjoy your wholesome and flavorful Hippy Rice!
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 32.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2039 mg | 43% | |
*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.
