Charishma's Jasmine and Brown Rice with Veggies

Elevate your weeknight dinners with Charishma's Jasmine and Brown Rice with Veggies—a wholesome, flavor-packed dish that combines aromatic jasmine rice and hearty brown rice for the perfect blend of texture and nutrition. This vibrant recipe features a medley of colorful vegetables like red and yellow bell peppers, carrots, zucchini, and broccoli, stir-fried to tender-crisp perfection in fragrant garlic and olive oil. A light drizzle of soy sauce ties all the flavors together, while a sprinkle of sesame seeds and green onions adds a delightful finishing touch. Ready in just 50 minutes, this satisfying vegetarian recipe is a brilliant mix of healthy grains, fresh veggies, and simple seasonings—a perfect choice for busy weeknights or meal prep.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 1 cup Brown rice
• 4 cups Water
• 2 tablespoons Olive oil
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 large Carrot
• 1 medium Zucchini
• 1 cup Broccoli florets
• 2 tablespoons Soy sauce
• 3 cloves Garlic
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 stalks Green onions
• 1 teaspoon Sesame seeds

Directions

Step 1

Rinse the jasmine and brown rice under cold water until the water runs clear, then drain.

Step 2

Combine the jasmine rice, brown rice, and 4 cups of water in a medium-sized pot. Bring to a boil over high heat.

Step 3

Reduce heat to low, cover, and let simmer for 25–30 minutes, or until both types of rice are tender and the water is absorbed.

Step 4

While the rice cooks, prepare the vegetables: dice the red and yellow bell peppers, slice the carrot into thin rounds, chop the zucchini into half-moons, and cut the broccoli into bite-sized florets.

Step 5

Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat.

Step 6

Add the minced garlic and sauté for 30 seconds until fragrant.

Step 7

Add the chopped vegetables (bell peppers, carrot, zucchini, and broccoli) to the skillet. Stir-fry the vegetables for 5–7 minutes, or until they are tender yet crisp.

Step 8

Drizzle 2 tablespoons of soy sauce over the vegetables and toss to coat evenly.

Step 9

Season the vegetables with salt and black pepper according to taste.

Step 10

Fluff the cooked rice with a fork and divide it evenly among serving plates.

Step 11

Top each plate of rice with a generous portion of the sautéed vegetables.

Step 12

Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and presentation.

Step 13

Serve warm and enjoy your Charishma's Jasmine and Brown Rice with Veggies.

Nutrition Facts

Serving size	(2129.3g)

Amount per serving	% Daily Value*
Calories	1028.7

Total Fat 33.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 4320.7mg	0%
Total Carbohydrate 161.1g	0%
Dietary Fiber 16.3g	0%
Total Sugars 23.1g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 268.5mg	0%
Iron 5.4mg	0%
Potassium 1653.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 9.5%

Carbs: 61.6%