Nut-Free Seven-Colored Brown Rice

Brighten up your table with Nut-Free Seven-Colored Brown Rice, a vibrant and nutritious dish that’s as visually stunning as it is delicious. This wholesome recipe features tender brown rice mingling with a medley of vibrantly colored vegetables like carrots, bell peppers, red cabbage, and green peas, making it a feast for both the eyes and the palate. Enhanced with a touch of soy sauce, a hint of lemon juice, and a garnish of fresh parsley, it delivers the perfect balance of savory and tangy flavors. Ideal as a satisfying vegan entrée or a colorful side dish, this nut-free creation is packed with fiber, antioxidants, and bold natural flavors—all in just under an hour. Perfect for meal prep or weekday dinners, Nut-Free Seven-Colored Brown Rice is your go-to recipe for a healthy, flavorful, allergen-friendly meal!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups brown rice
• 4 cups water
• 1 teaspoon salt
• 1 cup carrot, diced
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1 cup green peas, fresh or frozen
• 1 cup red cabbage, finely shredded
• 1 cup corn kernels, fresh or frozen
• 1 cup purple onion, diced
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium-sized pot, combine the rinsed rice with 4 cups of water and a teaspoon of salt.

Step 3

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let simmer for about 40 minutes or until the rice is tender and the water is absorbed.

Step 4

While the rice is cooking, prepare the vegetables: dice the carrot, red and yellow bell peppers, onion, and shred the red cabbage.

Step 5

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat.

Step 6

Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.

Step 7

Add the diced carrots, bell peppers, corn, and green peas to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 8

Stir in the shredded red cabbage and cook for an additional 2-3 minutes, allowing the vegetables to maintain their vibrant colors.

Step 9

Season the sautéed vegetables with black pepper and add 2 tablespoons of soy sauce, mixing well to combine.

Step 10

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

Step 11

Drizzle 1 tablespoon of lemon juice over the mixture and toss everything together until the rice is evenly coated with the vegetable mixture.

Step 12

Adjust seasoning with additional salt or soy sauce if necessary.

Step 13

Before serving, garnish with freshly chopped parsley for a burst of color and flavor.

Step 14

Serve warm as a standalone dish or pair with your favorite protein.

Nutrition Facts

Serving size	2477.3 grams (2477.3g)

Amount per serving	% Daily Value*
Calories	1252

Total Fat 36.10g	46%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3747mg	163%
Total Carbohydrate 208.50g	76%
Dietary Fiber 34.90g	125%
Total Sugars 52.30g
Protein 35.10g	70%

Vitamin D 0IU	0%
Calcium 322mg	25%
Iron 9mg	49%
Potassium 2816mg	60%

*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: 25.0%

Protein: 10.8%

Carbs: 64.2%