An easy dinner of fluffy brown rice flavored with tangy lemon grass and mixed with sautéed veggies.. This dinner is nutritious, packed with nutrients and antioxidants, it’s vegan , and gluten free!
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This dish is one of my favorite dishes, I love sautéed veggies a lot, especially with added mushrooms. And cilantro gives it a nice aroma. you can add different veggies of course, but these are my favorite, and always in my fridge, broccoli would be a great choice too.
Brown rice has a nutty flavor, and I feel it fits sautéed food or even raw in salads, more than to eat with a stew or a curry. So, I made for YOU today an easy dish, that can be a fulfilling dinner, It can be eaten alone or have it with as a side of your favorite protein.
Brown rice
- It’s an excellent source of Manganese and has good amounts of selenium and magnesium too.
- It also has a good amount of B Vitamins like thiamine, B6, and Niacin, as well as good amounts of fiber and protein.
- It can lower cholesterol too, whether it’s due to the presence of the bran oil or/and the fibers.
Lemon grass
It’s a plant that is popular in Asian cuisine. Unfortunately, I couldn’t get fresh lemon grass leaves, so I chose the paste, which is really tasty. You can make it a home, or just buy one, but, if you can’t find the leaves, you can’t make it, right? It’s healthy because
- Has versatile oil, and
- Has antimicrobial activity
- Low-calorie food item, and add a great flavor with fats and extra calories.
This is an easy dish to put together, just have everything on hand, and start working. and Enjoy!
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Brown rice with lemon grass and sauteed veggies
Ingredients
- 1 cup brown rice
- 1 1/2 cup boiling water
- 1/2 Tb vegetable oil
- 2 Tb lemon grass paste
- 1 medium carrot cut lengthwise
- 1 medium green bell pepper
- 2 small white zucchinis (you can use green zucchinis too)
- 5 medium mushrooms
- few sprigs of cilantro
- 1 Tb vegetable oil
- Garlic powder, onion powder, salt and pepper
- Optional: Worcester sauce (vegan if desired)
Instructions
- In a large pot, on a medium heat add 1/2 Tb vegetable oil, and saute the rice for 3 minutes.
- Add boiling water, and cover the pot with a tight lid and keep the rice simmered for 20 minutes (less if you wish for chunky rice).
- In the meantime, in a large skillet, on a medium heat , add 1 Tb vegetable oil.
- Saute the veggies, starting with ginger and carrots, then add the others.
- After 20 minutes, remove rice form the stove, but the keep the rice covered for another 10 minutes
- Season the veggies, and add lemon grass paste, then Worcester sauce if desired.
- Veggeis need around 10 minutes, you can keep then longer if you like a softer texture, but its better to keep it for a short time.
- Sprinkle minced cilantro at the end of cooking.
- Serve with rice, and refrigerate any leftovers.
