BEL'S BROWN RICE AND VEGGIES ALL IN ONE
1/2 yellow or red bell pepper
1 large carrot, diced
2 red plum tomatoes, seeded and diced
1 cup cabbage, shredded
1 tablespoon olive oil
1 large garlic clove, pressed
1 cup (uncooked) brown rice
2 3/4 cups water
Saute vegetables in oil.
Add garlic and stir in brown rice; saute 3 minutes, stirring.
Add water, turn heat to high and bring to a boil; cover, lower heat and simmer 45 to 55 minutes, until water is absorbed and rice is tender.
Makes 4 servings
Nutritional data per serving: Calories, 260; protein, 4 grams; carbohydrates, 50 grams; fat, 5.7 grams; cholesterol, none; sodium, 23.8 milligrams.
Adapted from source: Healthy Life Kitchen by Marilu Henner
1/2 yellow or red bell pepper
1 large carrot, diced
2 red plum tomatoes, seeded and diced
1 cup cabbage, shredded
1 tablespoon olive oil
1 large garlic clove, pressed
1 cup (uncooked) brown rice
2 3/4 cups water
Saute vegetables in oil.
Add garlic and stir in brown rice; saute 3 minutes, stirring.
Add water, turn heat to high and bring to a boil; cover, lower heat and simmer 45 to 55 minutes, until water is absorbed and rice is tender.
Makes 4 servings
Nutritional data per serving: Calories, 260; protein, 4 grams; carbohydrates, 50 grams; fat, 5.7 grams; cholesterol, none; sodium, 23.8 milligrams.
Adapted from source: Healthy Life Kitchen by Marilu Henner
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