Nut-Free Seven-Colored Brown Rice
Dive into the vibrant flavors of Nut-Free Seven-Colored Brown Rice, a wholesome and allergy-friendly dish that’s as colorful as it is delicious. Packed with nutrient-rich ingredients like tender brown rice, a rainbow of sautéed vegetables including carrots, bell peppers, red cabbage, and green peas, this recipe is a feast for both the eyes and the palate. Enhanced with a zesty touch of lemon juice, aromatic parsley, and a subtle umami kick from soy sauce, it makes for a versatile and filling meal. Quick to prep and easy to cook in under an hour, this dish is perfect as a health-conscious standalone meal or a flavorful side to your favorite protein. Ideal for anyone looking for a nut-free, veggie-packed option that’s bursting with color, nutrition, and taste!
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Recipe Information
Ingredients
- 2 cups brown rice
- 4 cups water
- 1 teaspoon salt
- 1 cup carrot, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup green peas, fresh or frozen
- 1 cup red cabbage, finely shredded
- 1 cup corn kernels, fresh or frozen
- 1 cup purple onion, diced
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, combine the rinsed rice with 4 cups of water and a teaspoon of salt.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let simmer for about 40 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, prepare the vegetables: dice the carrot, red and yellow bell peppers, onion, and shred the red cabbage.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.
Add the diced carrots, bell peppers, corn, and green peas to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the shredded red cabbage and cook for an additional 2-3 minutes, allowing the vegetables to maintain their vibrant colors.
Season the sautéed vegetables with black pepper and add 2 tablespoons of soy sauce, mixing well to combine.
Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the vegetables.
Drizzle 1 tablespoon of lemon juice over the mixture and toss everything together until the rice is evenly coated with the vegetable mixture.
Adjust seasoning with additional salt or soy sauce if necessary.
Before serving, garnish with freshly chopped parsley for a burst of color and flavor.
Serve warm as a standalone dish or pair with your favorite protein.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3747 mg | 163% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 52.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2816 mg | 60% | |
*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.
