Herbed Brown Rice With Sautéed Vegetables
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 473.18 ml brown rice
- 946.36 ml vegetable broth
- 9.85 ml oregano
- 9.85 ml rosemary
- 9.85 ml sage
- 9.85 ml thyme
- 4.92 ml Mrs. Dash seasoning mix, original
- 1.23 ml black pepper, freshly milled
- 946.36 ml broccoli, chopped
- 236.59 ml yellow onion, diced
- 1656.13 ml fresh spinach
- 44.37 ml extra virgin olive oil
directions
- Place the brown rice, vegetable broth and herbs together in a pan. Cook 45 minutes as one would cook brown rice normally.
- About 7 minutes before the rice is finished cooking, lightly sauté the broccoli by itself with 1 tablespoon of the olive oil. Set aside in a covered bowl.
- Next, sauté the onion on its own with 1 tablespoon of olive oil. Add it to the broccoli in the bowl.
- With the remaining olive oil lightly wilt/sauté the spinach in a pan.
- Take approximately 1 cup of the cooked rice and place it in the middle of a plate. Lay the desired amount of spinach on top of that, followed by the broccoli and onion.
- Serve while vegetables are still warm.
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RECIPE SUBMITTED BY
I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California.
I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus.
At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia.
When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.