I was craving a simple and healthy side dish to serve with Chicken Piccata. I saw a recipe for this rice in a Cooking Light magazine and I thought it would be delicious. I used instant brown rice because it’s what I had on hand but regular brown rice or white rice would work great too. This recipe was quick and easy to make and tasted fantastic, it was a HUGE hit with my children. This rice dish paired nicely with chicken piccata and steamed broccoli.
Brown Rice with Vegetables:
Ingredients:Adapted recipe and photos by For the Love of Cooking.net Original recipe by Cooking Light
- 1 tsp olive oil
- 1/4 red onion, diced
- 1/2 zucchini, diced
- 1/2 cup frozen corn, thawed
- 1-2 cloves of garlic, minced
- 1 handful grape tomatoes, halved
- 2 tbsp fresh parsley, chopped
- 1-2 tsp chicken bouillon granules
- 1 cup of whole-grain instant brown rice, prepared per instructions
How to Make Brown Rice with Vegetables
Prepare the rice per instructions adding bouillon granules to the water, set aside.
Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes or until soft. Add the corn and zucchini and cook for an additional 3 minutes. Stir in the halved grape tomatoes and parsley, sauté for 1 minute or until tomatoes almost wilt.
Combine vegetable mixture with rice mixture and season with sea salt and freshly cracked pepper, to taste. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net