Description
Savor the vibrant flavors of this delicious vegetarian brown dish, featuring a colorful medley of roasted vegetables and wholesome brown rice. Perfect for weeknight dinners or special occasions, this hearty meal is not only visually appealing but also packed with nutrients. Impress your family and friends with this easy-to-make recipe that highlights the natural goodness of vegetables while delivering a satisfying taste experience.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh basil or parsley
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop mixed vegetables into bite-sized pieces. Toss in olive oil, minced garlic, salt, and pepper until well coated.
- Spread vegetables evenly on the baking sheet and roast for 25-30 minutes until tender and slightly crispy.
- Rinse brown rice under cold water. In a medium saucepan, combine rinsed rice and vegetable broth; bring to a boil, then reduce heat to low and simmer for 40-45 minutes until fluffy.
- Once both components are ready, mix roasted veggies with cooked brown rice in a serving bowl. Add fresh herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg