Brown Rice Extraordinaire

Elevate your mealtime routine with "Brown Rice Extraordinaire," a wholesome and flavor-packed dish that transforms humble ingredients into a culinary masterpiece. This vibrant recipe combines perfectly cooked nutty brown rice with a medley of sautéed vegetables like carrots, celery, and onions, all delicately spiced with ground cumin and paprika for a warm, aromatic kick. A drizzle of fresh lemon juice and a sprinkle of parsley enhance every bite with crisp, zesty notes. Ideal as a hearty side or a nourishing standalone meal, this dish is as nutritious as it is delicious, making it a versatile addition to your repertoire. Ready in under an hour, this easy-to-follow recipe is perfect for busy weeknights or meal prep, offering a gluten-free, plant-based option that doesn't skimp on flavor.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 1 tablespoon olive oil
• 0.5 medium, diced yellow onion
• 2 cloves, minced garlic
• 1 medium, diced carrot
• 1 stalk, diced celery stalk
• 2 tablespoons, chopped fresh parsley
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the brown rice under cold running water in a fine-mesh sieve to remove excess starch. Drain well.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice and a pinch of salt. Stir, reduce the heat to low, cover with a tight-fitting lid, and simmer for 40-45 minutes or until the rice is tender and the water is absorbed.

Step 3

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Add the diced yellow onion to the skillet and sauté for 2-3 minutes until it begins to soften.

Step 5

Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the ground cumin, ground paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 1 minute until the spices are fragrant.

Step 7

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

Step 8

Gently stir to combine, ensuring the rice is evenly coated with the vegetable and spice mixture.

Step 9

Stir in the chopped fresh parsley and drizzle with 1 tablespoon of lemon juice for a bright, fresh finish.

Step 10

Taste and adjust seasoning as needed. Serve warm as a side dish or a satisfying standalone meal.

Nutrition Facts

Serving size	884.5 grams (884.5g)

Amount per serving	% Daily Value*
Calories	421

Total Fat 16.60g	21%
Saturated Fat 2.70g	14%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 1283mg	56%
Total Carbohydrate 62.10g	23%
Dietary Fiber 8.10g	29%
Total Sugars 6.40g
Protein 7.70g	15%

Vitamin D 0IU	0%
Calcium 133mg	10%
Iron 3mg	17%
Potassium 571mg	12%

*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: 34.9%

Protein: 7.2%

Carbs: 58.0%