Seven-Colored Brown Rice

Elevate your weeknight dinners with this vibrant and healthy Seven-Colored Brown Rice recipe, a beautiful medley of wholesome grains and colorful vegetables. Packed with nutrient-rich brown rice, sautéed bell peppers, shredded purple cabbage, and tender-crisp veggies like carrots, green peas, and corn, this dish is as eye-catching as it is delicious. Tossed in a savory soy sauce and finished with aromatic green onions and fresh cilantro, this recipe strikes the perfect balance between hearty and fresh. Whether served as a standalone vegetarian main or a flavorful side, this quick and easy dish comes together in under an hour and is sure to brighten up any table. Perfect for meal prep or a crowd-pleasing addition to your next gathering, this recipe delivers both taste and nutrition in every bite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups brown rice
• 4 cups water
• 2 tablespoons olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 cup, shredded purple cabbage
• 1 medium, grated orange carrot
• 1 cup green peas
• 1 cup corn kernels
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons soy sauce
• 2 stalks, chopped green onions
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Start by rinsing the brown rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce heat to low, cover, and let simmer for about 30 minutes or until the rice is tender and the water is absorbed.

Step 4

In a large skillet, heat olive oil over medium-high heat. Add the diced red and yellow bell peppers, and sauté for 3-4 minutes until they start to soften.

Step 5

Add the shredded purple cabbage and continue to sauté for another 2 minutes, until it slightly wilts.

Step 6

Stir in the grated carrot, green peas, and corn kernels. Sauté for another 5 minutes until all the vegetables are tender-crisp.

Step 7

Season the vegetable mixture with salt and black pepper, then stir in soy sauce and mix well.

Step 8

Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture.

Step 9

Mix the rice and vegetables thoroughly to ensure even distribution of colors and flavors.

Step 10

Remove from heat and stir in the chopped green onions and fresh cilantro for an aromatic finish.

Step 11

Serve hot as a main dish or a vibrant side.

Nutrition Facts

Serving size	(2296.2g)

Amount per serving	% Daily Value*
Calories	1158.1

Total Fat 35.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 3624.7mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 29.5g	0%
Total Sugars 40.4g
Protein 32.6g	0%

Vitamin D 0IU	0%
Calcium 286.7mg	0%
Iron 7.6mg	0%
Potassium 2299.5mg	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: 26.7%

Protein: 10.8%

Carbs: 62.5%