Vegan Seven-Colored Brown Rice

Elevate your dinner table with this vibrant and nutrient-packed Vegan Seven-Colored Brown Rice recipe, a feast for both the eyes and the palate. Featuring wholesome brown rice as the base, this stunning dish bursts with the colorful medley of carrot, red bell pepper, broccoli, purple cabbage, edamame, sweet corn, and green onions. Each ingredient brings its unique texture and flavor to the mix, creating a harmonious balance of crunch and tenderness. The aromatic blend of sesame oil, garlic, ginger, and soy sauce ties everything together, making each bite irresistibly savory. Perfect as a standalone meal or a side dish, this healthy vegan recipe is not only visually appealing but also packed with plant-based protein, fiber, and essential nutrients. Prep in just 20 minutes and enjoy a wholesome, gluten-free dish that’s as delicious as it is nourishing—ideal for busy weeknights or meal prep.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 cups brown rice
• 3 cups water
• 1 medium, diced carrot
• 1 medium, diced red bell pepper
• 1 cup broccoli florets
• 1 cup, shredded purple cabbage
• 1 cup, shelled edamame
• 1 cup sweet corn
• 3 stalks, chopped green onions
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the brown rice under running water until the water runs clear. This will remove excess starch and help the rice cook evenly.

Step 2

In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for about 30-35 minutes until the rice is cooked and water is absorbed.

Step 3

While the rice is cooking, prepare the vegetables. Dice the carrot and red bell pepper, cut broccoli into small florets, shred the cabbage, and chop the green onions.

Step 4

Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Step 5

Add the diced carrot, red bell pepper, broccoli florets, and edamame to the skillet. Stir-fry the vegetables for about 5 minutes until they start to become tender.

Step 6

Mix in the shredded purple cabbage and sweet corn, stir-frying for another 3 minutes.

Step 7

Add the cooked brown rice to the skillet. Pour in the soy sauce, and stir everything together, ensuring the rice and vegetables are well-combined and evenly coated with the sauce.

Step 8

Season with salt and black pepper, adjusting to taste.

Step 9

Turn off the heat and mix in the chopped green onions for a fresh finish.

Step 10

Serve the Seven-Colored Brown Rice warm, garnishing with additional green onions if desired.

Nutrition Facts

Serving size	(1822.6g)

Amount per serving	% Daily Value*
Calories	1060.6

Total Fat 44.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 16.3g
Cholesterol 3.2mg	0%
Sodium 2839.2mg	0%
Total Carbohydrate 136.3g	0%
Dietary Fiber 25.0g	0%
Total Sugars 23.1g
Protein 39.0g	0%

Vitamin D 0IU	0%
Calcium 339.6mg	0%
Iron 8.0mg	0%
Potassium 1906.4mg	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: 36.2%

Protein: 14.2%

Carbs: 49.6%