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Brown Rice with Grilled Vegetables

Brown Rice with Grilled Vegetables

I had leftover brown rice to use up but I didn’t want to eat plain old rice.  I grabbed a zucchini, some mushrooms, red & orange bell pepper, and red onion then grilled them in a grill pan due to the rain outside.  I tossed the brown rice with the chopped grilled vegetables, salt, freshly cracked pepper, and garlic powder and served the rice with a drizzle of soy sauce on top.  It made a terrific and healthy side dish that paired well with chicken breasts with tomato herb pan sauce.

Brown Rice with Grilled Vegetables

How to Make Brown Rice with Grilled Vegetables

Cook the rice per instructions; set aside.

Heat a grill pan over medium-high heat then coat it with cooking spray.  Place the veggies into the grill pan and let them sit for 4-5 minutes before flipping.  Cook for another 3-4 minutes then remove from the pan.  Let the vegetables cool a bit before dicing them up.

Brown Rice with Grilled Vegetables

If you use leftover rice, heat the rice in the microwave.  Place the rice into a large mixing bowl then add the grilled veggies, sea salt, freshly cracked pepper, and garlic powder, to taste. Toss well then taste; re-season if needed.  Serve with a drizzle of soy sauce.  Enjoy.

Brown Rice with Grilled Vegetables

 

Brown Rice with Grilled Vegetables

Brown Rice with Grilled Vegetables

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Sides
Cuisine: American
Servings: 6

Equipment

Ingredients

  • 2 ½ cups of brown rice cooked per instructions
  • Cooking spray
  • 2 thick slices of red onion
  • 1 baby red bell pepper sliced
  • 1 baby orange bell pepper sliced
  • Handful of mushrooms quartered
  • 1 zucchini cut into spears
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • Soy sauce to taste

Instructions

  • Cook the rice per instructions; set aside.
  • Heat a grill pan over medium-high heat then coat it with cooking spray. Place the veggies into the grill pan and let them sit for 4-5 minutes before flipping. Cook for another 3-4 minutes then remove from the pan. Let the vegetables cool a bit before dicing them up.
  • If you use leftover rice, heat the rice in the microwave. Place the rice into a large mixing bowl then add the grilled veggies, sea salt, freshly cracked pepper, and garlic powder, to taste. Toss well then taste; re-season if needed. Serve with a drizzle of soy sauce. Enjoy.
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25 Comments

  1. Boy that sounds good! My garden is just about to give me all of those veggies too!!!! Do you use a rice maker? Everyone seems to love them. It is one thing I don’t have, and don’t want to store unless I use it a lot.
    RAIN? Ugh!!
    XO Kris

  2. I’ll be making this in the next week . But I like to add more flavor by cooking the rice in water mixed with chicken or vegetable stock. It’s amazing how much of a difference that can make.

  3. Pam- I say this all the time, but it’s true…you make the best meals with your leftovers! I love brown rice, and usually just re-heat the leftovers with a little soy sauce. I love the additon of grilled vegetables!

  4. I love making huge batches of fried rice and freezing it.
    The one thing I love with my morning eggs are fried rice. So good.
    Need to grill veggies next time. Love that you took the time to do that.

  5. Love this, Pam. I do the same kind of thing with sauteed vegetables all the time, but I bet it was even better with the grill. The colors are gorgeous!

  6. I love this!!! One thing that I LOVE to do with leftover brown rice (I even cook a ton extra just to make sure I have it) is to make fried rice with it. Fried rice made with white rice is delicious, but using brown rice just brings it to a whole ‘nother level!!

  7. I’m going to make this for dinner this evening. I will be substituting quinoa for the rice. It’s left over from Food Wishes Stuffed Peppers. Cheers.