Brown Rice with Grilled Vegetables
Brown Rice with Grilled Vegetables takes roughly 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 131 calories, 5g of protein, and 1g of fat per serving. This recipe serves 6 and costs 69 cents per serving. Head to the store and pick up bell pepper, cooked brown rice, sea-salt, and a few other things to make it today. It works well as a very affordable side dish. 442 people found this recipe to be yummy and satisfying. The Fourth Of July will be even more special with this recipe. It is brought to you by For the Love of Cooking. Overall, this recipe earns a great spoonacular score of 85%. Brown Rice and Vegetables, Gingered Vegetables Over Brown Rice, and Steamed Chinese Vegetables with Brown Rice are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 baby red bell pepper, sliced
2 1/2 cups of brown rice, cooked per instructions
Garlic powder, to taste
Handful of mushrooms, quartered
1 baby orange bell pepper, sliced
2 thick slices of red onion
Sea salt and freshly cracked pepper, to taste
Soy sauce, to taste
1 zucchini, cut into spears
Equipment:
grill pan
frying pan
microwave
mixing bowl
Cooking instruction summary:
Cook the rice per instructions; set aside.Heat a grill pan over medium high heat then coat it with cooking spray. Place the veggies into the grill pan and let them sit for 4-5 minutes before flipping. Cook for another 3-4 minutes then remove from the pan. Let the vegetables cool a bit before dicing them up.If you use leftover rice, heat the rice in the microwave. Place the rice into a large mixing bowl then add the grilled veggies, sea salt, freshly cracked pepper, and garlic powder, to taste. Toss well then taste; re-season if needed. Serve with a drizzle of soy sauce. Enjoy.
Step by step:
1. Cook the rice per instructions; set aside.
2. Heat a grill pan over medium high heat then coat it with cooking spray.
3. Place the veggies into the grill pan and let them sit for 4-5 minutes before flipping. Cook for another 3-4 minutes then remove from the pan.
4. Let the vegetables cool a bit before dicing them up.If you use leftover rice, heat the rice in the microwave.
5. Place the rice into a large mixing bowl then add the grilled veggies, sea salt, freshly cracked pepper, and garlic powder, to taste. Toss well then taste; re-season if needed.
6. Serve with a drizzle of soy sauce. Enjoy.
Nutrition Information:
covered percent of daily need
