Brown Jasmine Rice with Bell Peppers and Herbs

Ingredients

  • 1 cup long-grain brown rice, such as Jasmine
  • 1 tablespoon olive oil
  • 1 cup or 1 large chopped leek
  • 1 red bell pepper, seeded and diced or 1 cup mixed yellow and red
  • 2 ounces shiitake mushrooms, stems removed and thinly sliced
  • 1 tablespoon low sodium soy sauce
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons grapefruit zest
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper, as desired

Preparation

  1. In a large saucepan bring 2 quarts of lightly salted water to a boil. Add rice and cook uncovered, in actively boiling water until tender, about 30 minutes. Drain.
  2. Meanwhile warm a large saute pan over medium heat and saute the leeks until tender and just turning golden, about 8 minutes. Add the bell peppers and cook an additional 5 minutes. Add shiitake mushrooms and saute 2 minutes more. Add soy sauce.
  3. When rice is cooked, combine it with the veggies and fold in the herbs and zests. Taste, adjust seasonings and serve.

Categories

  • Side Dish
  • Grain
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
6
Calories
180.00
Total Fat (g)
3.00
Saturated Fat (g)
0.50
Sodium (mg)
108.00
Total Carbohydrates (g)
35.00
Dietary Fiber (g)
3.00
Protein (g)
4.00