Sugar-Free Rice with Mixed Vegetables
Elevate your mealtime with this wholesome and vibrant Sugar-Free Rice with Mixed Vegetables recipe, a perfect blend of nutritious ingredients and bold flavors. Featuring tender brown rice cooked to perfection and an array of colorful vegetables like zucchini, broccoli, and red bell pepper, this dish is a healthy, guilt-free delight. Seasoned with garlic, low-sodium vegetable broth, and fresh parsley, each bite bursts with freshness and depth, making it an ideal choice for anyone seeking a satisfying sugar-free option. Ready in under an hour, it’s a versatile recipe that works beautifully as a hearty side dish or a light vegetarian main course. Packed with fiber, vitamins, and plant-powered goodness, this dish is the ultimate addition to your clean-eating menu.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 1 medium, diced carrot
- 1 medium, chopped red bell pepper
- 1 medium, diced zucchini
- 1 cup broccoli florets
- 0.5 cup frozen peas
- 2 cloves, minced garlic
- 1 cup low-sodium vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the brown rice under cold water in a fine mesh sieve.
In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes until the rice is tender and the water is absorbed. Fluff with a fork.
While the rice is cooking, heat olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the diced carrot and sauté for another 3 minutes.
Add the chopped red bell pepper, diced zucchini, and broccoli florets. Stir and cook for 5-7 minutes until the vegetables are tender-crisp.
Stir in the frozen peas and minced garlic. Cook for an additional 2 minutes.
Pour in the low-sodium vegetable broth, bring to a simmer, and let it cook for 3-4 minutes to combine flavors.
Season with salt and black pepper to taste.
Once the rice is cooked, add it to the skillet with the mixed vegetables. Stir gently to combine.
Garnish with fresh parsley before serving.
Serve warm as a healthy side dish or enjoy as a light main course.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 34.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1644 mg | 35% | |
*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.
