How Vegatable Rice Love by Many People

Verdant greens, mushrooms, peppers and squash pack this wonderful darker rice dish with fiber and supplements. It's enhanced with sambal, an Indonesian bean stew glue, lemon and crisp herbs.


3 tablespoons additional virgin olive oil, isolated

4 glasses swiss chard, washed, chiffinade, firm-pressed

2 glasses onion, diced

2 tablespoons garlic, slashed

2 glasses crimini mushrooms, cut

2 glasses shiitake mushrooms, cut

1 glass red ringer peppers, little diced

1 glass zucchini, little diced

? teaspoon salt

? teaspoon dark pepper

1 glass green beans, whitened, cross-slice to little dice

1 teaspoon sambal glue

? container vegetable stock

1 container cooked darker rice

1 entire lemon, zested

2 tablespoons new basil, slashed

3 tablespoons new parsley, slashed


In a 12" rotisserie dish, include and warm 1 teaspoon oil. Include chard and saut? low fire, until the point when delicate and decreased down to 1 container, cooked. Evacuate and put aside.

Add 2 tablespoons of oil to dish and saut? onions until brilliant dark colored. Push onion blend aside in dish, include 2 teaspoons oil blended with 2 tablespoons garlic to purge side of skillet. Cook until the point when fragrant, around 40 to 60 seconds.

Include mushrooms, peppers and zucchini, and blend. Season with salt and pepper. Saut? on medium-high warmth until the point when vegetables are delicate, around 5 to 8 minutes.

Include cooked green beans and cooked chard, and blend well.

Consolidate ? glass vegetable stock with 1 teaspoon sambal glue, add to the skillet, and blend.

Include cooked dark colored rice, lemon get-up-and-go, basil and parsley. Blend well, cook until altogether warmed, and serve.

Sustenance data

Makes 4 servings

Per serving (1-1/4 container):

Calories: 240

Sodium: 432mg

Sugars: 9g

Cholesterol: 0mg

Soaked fat: 2g

Fiber: 7g

Protein: 7g

Starch: 31g

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