Brown Rice With Roasted Vegetables Recipe

Name: Brown Rice With Roasted Vegetables
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 2
Cuisine: Global
Ingredients: brown rice: 150g; red bell peppers: 50g; cherry tomatoes: 40g; zucchini: 50g; mushroom: 30g; olive oil: 15g; herbs and spices: 0g

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This wholesome dish combines the nutty flavors of brown rice with the natural sweetness and earthiness of roasted vegetables, including red bell peppers, cherry tomatoes, zucchini, and mushrooms. Drizzled with olive oil and seasoned with a blend of herbs and spices, it offers a comforting and nutritious meal option that's simple to prepare but full of flavor.

🌎 Global: Main Course

🔥 Calories 450kcal
🍗 Protein 10g
🍚 Carbs 70g
🧈 Fat 12g

🥗 Ingredients:

brown rice (150g)
red bell peppers (50g)
cherry tomatoes (40g)
zucchini (50g)
mushroom (30g)
olive oil (15g)
herbs and spices (0g)

🍳 How to cook (2 servings):

Cooking Time: 25 minutesPreperation Time: 15 minutes

Ingredients

- 150g cooked brown rice - 50g red bell peppers - 40g cherry tomatoes - 50g zucchini - 30g mushrooms - 1 tablespoon olive oil - Herbs and spices (thyme, rosemary, salt, pepper) as desired

Roasting the Vegetables

1. Preheat your oven to 200°C (392°F). 2. Cut the red bell peppers, zucchini, and mushrooms into bite-sized pieces. Halve the cherry tomatoes. 3. In a large bowl, toss the cut vegetables with olive oil and your chosen herbs and spices until they are evenly coated. 4. Spread the vegetables on a baking tray in a single layer, ensuring they are not overcrowded. 5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through cooking.

Serving

1. Prepare the brown rice according to package instructions. 2. Once the vegetables are roasted, remove from the oven and let them cool slightly. 3. Serve the roasted vegetables over a bed of brown rice. Adjust seasoning if necessary. 4. Enjoy your nutritious and satisfying meal!

⭐️ Nutrition facts:

- Low in saturated fats: Using olive oil instead of butter or other animal fats helps keep this dish low in unhealthy saturated fats. - High in dietary fiber: Both the brown rice and vegetables contribute significantly to the dish's fiber content, aiding in digestive health. - Rich in vitamins and minerals: The variety of vegetables used provides a broad spectrum of essential vitamins and minerals, including vitamin C from bell peppers and cherry tomatoes, as well as vitamin D from mushrooms.