Sugar-Free Seven-Colored Brown Rice
Transform your mealtime with this vibrant and wholesome \"Sugar-Free Seven-Colored Brown Rice\" recipe! Packed with nutrient-rich ingredients like hearty brown rice, colorful bell peppers, purple cabbage, broccoli, carrots, and green peas, this dish is a feast for both the eyes and the palate. The simple yet flavorful combination of garlic-infused olive oil, a splash of soy sauce, and aromatic parsley ensures every bite bursts with fresh, savory goodness—without the need for added sugar. Perfect as a standalone vegan main or a nutritious side, this recipe is easy to prepare, offering a satisfying blend of textures and bold colors that will elevate your table. Ready in under an hour, it’s a delightful way to enjoy a guilt-free, plant-based meal that's as healthy as it is beautiful.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 1 medium, diced red bell pepper
- 1 medium, diced yellow bell pepper
- 1 cup, shredded purple cabbage
- 0.5 cup, fresh or frozen green peas
- 1 large, julienned carrot
- 1 cup, chopped broccoli florets
- 1 small, chopped red onion
- 2 tablespoons olive oil
- 3 cloves, minced garlic
- 2 tablespoons soy sauce
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the brown rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 3 cups of water to a boil.
Add the rinsed brown rice and 1 teaspoon of salt to the boiling water.
Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and water is absorbed.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet or wok over medium heat.
Add the chopped red onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced red and yellow bell peppers, shredded purple cabbage, julienned carrot, broccoli florets, and green peas to the skillet.
Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp.
Stir in the cooked brown rice and 2 tablespoons of soy sauce, mixing well to combine.
Season with black pepper and adjust salt if needed.
Cook for another 2-3 minutes, allowing flavors to meld and rice to heat through.
Remove from heat and garnish with freshly chopped parsley.
Serve warm as a colorful and satisfying main or side dish.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 21.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1724 mg | 37% | |
*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.
