Seven-Colored Brown Rice
Brighten up your table with the vibrant and nutrient-packed "Seven-Colored Brown Rice," a feast for both the eyes and the palate! This wholesome recipe combines hearty brown rice with a medley of colorful vegetables, including red and yellow bell peppers, purple cabbage, orange carrots, green peas, and golden corn, creating a true rainbow on your plate. Sautéed in olive oil and seasoned with soy sauce, salt, and black pepper, this dish is as flavorful as it is visually stunning. Finished with a sprinkle of fresh cilantro and green onions, it offers a delightful balance of textures and aromatic highlights. Ready in just under an hour, this versatile dish can be served as a satisfying vegetarian main course or an eye-catching side dish. Perfect for meal prep, healthy eating, and plant-based diets, "Seven-Colored Brown Rice" is a celebration of fresh ingredients and bold colors!
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Recipe Information
Ingredients
- 2 cups brown rice
- 4 cups water
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 cup, shredded purple cabbage
- 1 medium, grated orange carrot
- 1 cup green peas
- 1 cup corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 stalks, chopped green onions
- 0.25 cup, chopped fresh cilantro
Instructions
Start by rinsing the brown rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and let simmer for about 30 minutes or until the rice is tender and the water is absorbed.
In a large skillet, heat olive oil over medium-high heat. Add the diced red and yellow bell peppers, and sauté for 3-4 minutes until they start to soften.
Add the shredded purple cabbage and continue to sauté for another 2 minutes, until it slightly wilts.
Stir in the grated carrot, green peas, and corn kernels. Sauté for another 5 minutes until all the vegetables are tender-crisp.
Season the vegetable mixture with salt and black pepper, then stir in soy sauce and mix well.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture.
Mix the rice and vegetables thoroughly to ensure even distribution of colors and flavors.
Remove from heat and stir in the chopped green onions and fresh cilantro for an aromatic finish.
Serve hot as a main dish or a vibrant side.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 40.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2300 mg | 49% | |
*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.
