Peppered Brown Rice
Elevate your side dishes with this vibrant and aromatic Peppered Brown Rice recipe, a perfect blend of hearty whole-grain goodness and bold, fresh flavors. Delicately simmered brown rice is infused with the earthy heat of freshly ground black pepper and tossed with a medley of sautéed garlic, onions, and crispy red bell peppers. Finished with a dash of olive oil and garnished with scallions and optional parsley, this dish is as visually appealing as it is delicious. Ready in under an hour, Peppered Brown Rice makes a nutritious and flavorful accompaniment to grilled meats, roasted vegetables, or even as a stand-alone vegetarian dish. Packed with fiber, bold spices, and wholesome ingredients, this recipe is ideal for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 0.5 teaspoons Salt
- 1 teaspoons Black pepper, freshly ground
- 1.5 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped
- 1 medium Red bell pepper, diced
- 2 stalks Scallions, chopped
- 2 tablespoons Parsley, chopped (optional)
Instructions
Rinse the brown rice under cold water to remove excess starch and set it aside.
In a medium pot, bring 2 cups of water to a boil. Add the rinsed brown rice and 1/2 teaspoon of salt.
Reduce the heat to low, cover the pot, and let the rice simmer for 35-40 minutes, or until the water has been absorbed and the rice is tender.
Once cooked, remove the rice from the heat, fluff it with a fork, and set it aside, keeping it covered.
In a large skillet or sauté pan, heat 1.5 tablespoons of olive oil over medium heat.
Add the minced garlic and finely chopped onion to the skillet. Sauté for 2-3 minutes, or until the onions become translucent and fragrant.
Add the diced red bell pepper to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until the peppers soften.
Sprinkle 1 teaspoon of freshly ground black pepper into the skillet, stirring to evenly coat the vegetables.
Add the cooked brown rice into the skillet and gently mix it with the sautéed vegetables until well combined.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the skillet from the heat and garnish the rice with chopped scallions and optional parsley for a burst of freshness.
Transfer the peppered brown rice to a serving bowl and serve warm. Enjoy as a flavorful side dish!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 645 mg | 14% | |
*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.
