Vegetarian Seven-Colored Brown Rice

Bright, nourishing, and packed with vibrant flavors, Vegetarian Seven-Colored Brown Rice is a feast for both the eyes and the palate. This wholesome dish combines fluffy brown rice with a rainbow of fresh vegetables, including sweet red bell peppers, earthy carrots, tender yellow squash, crunchy purple cabbage, and more, creating a medley of textures and colors in every bite. Drizzled with savory soy sauce and seasoned just right with garlic powder and black pepper, this recipe is a perfect balance of health and taste. With minimal prep and an easy stir-fry approach, it’s an ideal choice for busy weeknights or an impressive side dish for gatherings. Garnished with fragrant cilantro and green onions, this versatile and protein-rich plant-based meal is sure to delight vegetarians and non-vegetarians alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 yellow squash, diced
• 0.5 cup green peas
• 0.5 cup purple cabbage, thinly sliced
• 2 green onions, chopped
• 0.5 cup fresh corn kernels
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons cilantro, chopped

Directions

Step 1

Start by rinsing the brown rice under cold water until the water runs clear. This helps to remove excess starch.

Step 2

In a medium-sized pot, combine the rinsed brown rice and the 3 cups of water. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for about 5 minutes before fluffing with a fork.

Step 4

While the rice is cooking, prepare your vegetables: dice the red bell pepper and carrot, dice the yellow squash, slice the purple cabbage thinly, chop the green onions, and optionally shell the fresh corn if not using pre-shelled kernels.

Step 5

Heat the olive oil in a large skillet or wok over medium heat.

Step 6

Add the diced red bell pepper, carrot, and yellow squash to the skillet. Sauté them for about 5 minutes, or until they begin to soften.

Step 7

Add the green peas, sliced purple cabbage, and corn kernels to the skillet. Stir-fry for another 3-4 minutes. These vegetables should maintain some crunch.

Step 8

Stir in the cooked brown rice to the vegetable mixture in the skillet, combining thoroughly.

Step 9

Drizzle the soy sauce over the rice and vegetables, and season with garlic powder, black pepper, and salt. Stir well to ensure the rice is evenly coated and that flavors meld.

Step 10

Cook everything together for another 2-3 minutes, stirring frequently.

Step 11

Once everything is well-mixed and heated through, remove the skillet from the heat.

Step 12

Garnish the rice with chopped green onions and cilantro before serving.

Step 13

Serve hot as a main dish or as a colorful side dish.

Nutrition Facts

Serving size	(1870.5g)

Amount per serving	% Daily Value*
Calories	948.4

Total Fat 33.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3083.4mg	0%
Total Carbohydrate 143.5g	0%
Dietary Fiber 26.4g	0%
Total Sugars 30.8g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 345.6mg	0%
Iron 8.6mg	0%
Potassium 2343.6mg	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: 30.7%

Protein: 11.2%

Carbs: 58.1%