Brown Rice with Vegetables

Brown rice with vegetables is a healthy meal on its own and goes well as a side dish with chicken and any meat. It is easy to make, it has a nutty flavour of the brown rice, it will keep you not feeling hungry for a long time, and it can be stored in a fridge in a container with a tight lid for 4-5 days.

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Ingredients:

  • 1 cup of uncooked brown rice,
  • 1 big onion,
  • 3 medium carrots,
  • 3 celery sticks,
  • 1 zucchini,
  • 2 medium red capsicum,
  • 1 cup of finely sliced red cabbage (optional)
  • 1/2 teaspoon fennel seeds,
  • 1 table spoon of olive oil,
  • salt and coarse black pepper for seasoning,
  • 1 table spoon red chili peppers and garlic paste (pinch of dry hot chillies can be used as an alternative).

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Preparation:

  • Wash brown rice. Cook rice in a simmering water for 12-14 min. In 12 min it would still have a bite to it, but it will continue cooking when mixed with hot vegetables and will become softer after resting.
  • Heat olive oil in the deep pan, add fennel seeds and flaked hot chillies.
  • Chop vegetables and add them, one by one, to the pan on medium heat.
  • Onions go first, then carrots, celery, red capsicum, red cabbage and finally zucchini.
  • Stir vegetables after every portion is added. Season with salt and coarse black pepper after celery is added. By the time rice is cooked, vegetables are ready, too.
  • Drain rice from any water and add to vegetables. Stir rice and vegetables together, take the pan from the heat. Add extra seasoning if needed. I add final seasoning in the form of red chili peppers and garlic paste, to keep all its goodness intact.
  •  Let rice with vegetables rest without lid for extra moisture to evaporate when cooling.

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Variations:

Green peas, chopped sweet peas or green beans, green capsicum, sweet red or yellow peppers, baby fennel, chopped broccoli, finely chopped eggplant, leek can be used as a source of vegetables. Any mix would give a flavoursome dish. However, onions (or leek), carrots, celery and red capsicum are essential for the flavours. I also add just a touch of unsalted butter in the very end. To have this dish as a meal on its own, I suggest an addition of canned kidney beans, to improve nutritional balance and enrich the dish with protein.

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