Soy-Free Seven-Colored Brown Rice
Brighten up your mealtime with this vibrant and nutritious Soy-Free Seven-Colored Brown Rice recipe! Packed with a rainbow of fresh vegetables—including red and orange bell peppers, broccoli, purple cabbage, and more—this dish is a feast for the eyes and a powerhouse of plant-based goodness. Fluffy, perfectly cooked brown rice serves as the base, complemented by aromatic sautéed garlic, a refreshing splash of lemon juice, and a sprinkle of fresh parsley for a flavorful finish. This easy, wholesome recipe is ideal for weeknight dinners, meal prep, or as a colorful side dish, and it's completely soy-free, making it a great choice for those with dietary restrictions. Ready in just an hour, this colorful creation serves up four portions of healthy, satisfying comfort food you'll love!
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 1 teaspoon Salt
- 1 large Red bell pepper
- 1 large Orange bell pepper
- 1 large Carrot
- 1 cup Broccoli florets
- 1 cup Purple cabbage
- 1 cup Corn kernels
- 1 cup Peas
- 2 tablespoons Olive oil
- 3 Garlic cloves
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice becomes fluffy.
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let the rice simmer for 35-40 minutes or until all the water is absorbed and the rice is tender.
While the rice is cooking, prepare the vegetables: dice the red and orange bell peppers, slice the carrot and purple cabbage, and chop the garlic cloves finely.
Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the carrots and broccoli florets to the skillet. Cook for about 5 minutes, stirring occasionally, until they start to soften.
Add the bell peppers, cabbage, corn, and peas to the skillet. Continue to cook for an additional 5-7 minutes until all vegetables are tender and vibrant.
Season the vegetables with salt and ground black pepper.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the cooked vegetables.
Add lemon juice over the rice and vegetables, and toss well to combine all the ingredients.
Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your soy-free seven-colored brown rice, packed with flavor and nutrition.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 37.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2130 mg | 45% | |
*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.
