Brown Rice with Vegetables Recipe

(Cooking Time: 10 minutes \ Preparation Time: 10 minutes \ Servings: 3)

Brown rice is an excellent source of many nutrients that help to maintain a healthy life. It is rich in dietary fiber and a high level of magnesium. Brown rice helps to make you less vulnerable to heart diseases.

This brown rice recipe is hearty, tasty, and full of nutrients which is a perfect way to incorporate whole grains into your diet.

Nutritional Facts: Calories 185g / Fats: 1.5g / Cholesterol: 0.0mg / Total Carbohydrate: 22g / Protein: 4.1g

INGREDIENTS:

• ½ pound of brown rice
• 1 cup of peas
• 1 cup of chickpeas
• 2 zucchini
• 2 small carrots
• 1 white leek
• 1 tbsp of tomato paste
• 1 tbsp of olive oil
• a few sprigs of tarragon and basil
• 1 pinch of salt
• 1 pinch of ground black pepper

DIRECTIONS:

• Wash and drain brown rice. Heat 4 times its volume of salted water. When boiling, add the rice and cook for 45 minutes.
• In the meantime, wash the eggplants; cut them in half lengthwise and cut them into thin strips without peeling them. Scrape the carrots and cut them into thin rounds. Wash a white leek and cut it into slices.
• Arrange all the vegetables in the compartment of a steamer. Cover, bring to a boil and cook for about 15 minutes until the vegetables are “al dente”.
• Drain the cooked rice. Pour it into a casserole. Incorporate 1 tbsp of tomato paste and 1 tablespoon of olive oil. Heat over low heat, stirring with a wooden spoon
• To finish
• Add the cooked vegetables. Season with salt and pepper; mix gently and simmer for 5 minutes to blend the flavors. Transfer to a heated hollow dish. Sprinkle with sprigs of tarragon and basil.
• Serve and enjoy your dish!

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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.