Ingredients:

  • 1 cup brown rice (185g)
  • 2 cups vegetable broth or water (480ml)
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 medium carrot, julienned
  • 1 cup snap peas, ends trimmed
  • 1 zucchini, diced
  • 1 teaspoon soy sauce (optional)
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Rinse brown rice under cold water until the water runs clear.
  2. In a medium saucepan, combine rinsed rice and vegetable broth. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and liquid is absorbed.
  4. While the rice cooks, heat olive oil in a skillet over medium heat.
  5. Add diced onion and sauté until translucent, about 3 minutes.
  6. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  7. Add diced bell pepper, carrot, and zucchini to the skillet. Sauté for 5-7 minutes until tender-crisp.
  8. Stir in snap peas and the cooked brown rice. Mix well.
  9. Drizzle soy sauce (if using) and season with salt and pepper to taste.
  10. Cook for an additional 2-3 minutes until everything is heated through.
  11. Serve hot, garnished with fresh herbs and lemon wedges.