Vegan Seven-Colored Brown Rice
Vegan Seven-Colored Brown Rice is a vibrant and nutritious dish that combines wholesome grains with colorful, nutrient-packed vegetables for a stunning meal that’s as delicious as it is beautiful. Featuring hearty brown rice as the base, this recipe incorporates an array of seven colorful veggies—like diced carrots, red bell peppers, broccoli florets, purple cabbage, edamame, sweet corn, and fresh green onions—creating a feast for both the eyes and the palate. Infused with bold flavors of garlic, ginger, sesame oil, and soy sauce, this dish brings an irresistible Asian-inspired flair to your table. Quick to prepare and bursting with natural goodness, it’s perfect for busy weeknight dinners or meal prep. Serve it warm for a comforting vegan delight that highlights the best of seasonal produce while remaining gluten-free and plant-based. Keywords: vegan, brown rice, colorful vegetables, healthy recipes, plant-based meal, gluten-free.
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 1 cup broccoli florets
- 1 cup, shredded purple cabbage
- 1 cup, shelled edamame
- 1 cup sweet corn
- 3 stalks, chopped green onions
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under running water until the water runs clear. This will remove excess starch and help the rice cook evenly.
In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for about 30-35 minutes until the rice is cooked and water is absorbed.
While the rice is cooking, prepare the vegetables. Dice the carrot and red bell pepper, cut broccoli into small florets, shred the cabbage, and chop the green onions.
Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the diced carrot, red bell pepper, broccoli florets, and edamame to the skillet. Stir-fry the vegetables for about 5 minutes until they start to become tender.
Mix in the shredded purple cabbage and sweet corn, stir-frying for another 3 minutes.
Add the cooked brown rice to the skillet. Pour in the soy sauce, and stir everything together, ensuring the rice and vegetables are well-combined and evenly coated with the sauce.
Season with salt and black pepper, adjusting to taste.
Turn off the heat and mix in the chopped green onions for a fresh finish.
Serve the Seven-Colored Brown Rice warm, garnishing with additional green onions if desired.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 25.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1958 mg | 42% | |
*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.
