Vegetable Brown Rice
Transform your weeknight meals with this wholesome and flavorful Vegetable Brown Rice recipe, a perfect balance of hearty grains and vibrant, nutrient-packed veggies! Featuring tender brown rice tossed with sautéed yellow onion, garlic, carrots, bell peppers, and peas, this dish is seasoned to perfection with soy sauce, ground cumin, and a touch of black pepper. Ready in under an hour, it’s an easy, one-pan recipe ideal for busy days. Whether enjoyed as a satisfying vegetarian main or as a versatile side dish, its nutty texture and fresh garnish of parsley or cilantro add a burst of freshness that will brighten your table. Packed with healthy ingredients and irresistible flavors, this comforting yet earthy dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic cloves
- 1 medium carrot
- 1 medium bell pepper
- 0.5 cup peas, frozen or fresh
- 2 tablespoons soy sauce
- 0.25 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 0.5 teaspoons salt
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Rinse the brown rice under cold water to remove excess starch.
In a medium pot, bring 2 cups of water to a boil. Add the rinsed brown rice and a pinch of salt. Cover and reduce the heat to low. Simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, prepare the vegetables. Dice the onion, mince the garlic, peel and dice the carrot, and dice the bell pepper.
Heat the olive oil in a large skillet or wok over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes, until softened.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Stir in the diced carrot and bell pepper, cooking for 4-5 minutes, until the vegetables begin to soften.
Add the peas to the skillet and cook for 2-3 more minutes, until heated through.
Season the vegetables with soy sauce, black pepper, ground cumin, and salt. Stir to combine.
Add the cooked brown rice to the skillet and gently toss with the vegetables until evenly mixed and heated through.
Taste and adjust seasonings as necessary.
Remove from heat and garnish with fresh parsley or cilantro, if desired.
Serve warm as a main dish or a side and enjoy your Vegetable Brown Rice!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1017 mg | 22% | |
*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.
