Vegetables with Brown Rice

Vegetables with Brown Rice

"'When garden crops are plentiful, this is a delightful dish to serve. You can vary the vegetables to whatever you have available,' suggests Patty Kile of Greentown, Pennsylvania. 'It's convenient for company because the veggies can be precut and refrigerated in plastic bags until cooking time.'"
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Ingredients

15 m servings
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Original recipe yields 8 servings

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Directions

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  1. In a large nonstick skillet, saute walnuts in 1 teaspoon oil for 2 minutes or until lightly toasted. Remove and set aside.
  2. In the same skillet, saute red pepper and broccoli in remaining oil for 1 minute. Add the zucchini and yellow squash; saute 1 minute longer. Stir in the peas, water, salt and pepper. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
  3. Combine the rice and parsley on a serving platter or in a serving bowl. Top with vegetable mixture and toasted walnuts.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 115 calories, 5 g fat (0.55 g saturated fat), 0 cholesterol, 298 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Reviews

11
  1. 17 Ratings

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Most helpful positive review

I'm trying to lower my LDL cholesterol and lose weight so this caught my eye for the nutrition info. I was worried that I would have to choke down each bite but found it rather delicious. I forg...

Most helpful critical review

This was definitely easy, but I found it to be rather bland, especially standing up against the brown rice. It needs more seasoning.

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I'm trying to lower my LDL cholesterol and lose weight so this caught my eye for the nutrition info. I was worried that I would have to choke down each bite but found it rather delicious. I forg...

This was definitely easy, but I found it to be rather bland, especially standing up against the brown rice. It needs more seasoning.

Yummy! This recipe is one of my easies ones. The whole family loved it. It's a keeper! Thanks.

Whole family loved this, even the picky 5 and 7 year olds!

This made boring brown rice tatse great. I like the crunch of the walnuts also. Good stuff!

Love this! I used a frozen veggie stir-fry and extra virgin olive oil instead of canola. Used my usual seasonings like Tony Chachere's, garlic powder, and black pepper then tossed the veggies ...

really tasty. I added some fresh mushrooms to the vegetable mix and some minced garlic along with just a tiny bit of crushed red pepper. This one's a keeper.

We loved this! I'm a walnut freak (according to my teenagers), and was looking for a way to use some leftover rice. This recipe is great because any veggies you have are good. We used a squas...

would be better if you added some soy, pretty bland without

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