Brown Rice and Sautéed Vegetables

This filling, Asian-inspired side dish is designed for leftovers and improvisation based on the odds and ends in your refrigerator. You can substitute other crunchy vegetables such as parsnips and fennel for the carrot and bell pepper.

Yield: 4 servings (serving size: 3/4 cup vegetables and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 18%
  • Fat: 5.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2.4g
  • Protein: 7.9g
  • Carbohydrate: 50.2g
  • Fiber: 8.1g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 454mg
  • Calcium: 112mg

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1 1/2 teaspoons dried basil
  • 1 cup diced red bell pepper
  • 1 cup thinly sliced carrot
  • 4 cups torn spinach
  • 1 cup chopped mushrooms
  • 1/4 teaspoon salt
  • 3 garlic cloves, minced
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon black pepper
  • 3 cups hot cooked long-grain brown rice

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté 2 minutes. Add bell pepper and carrot; sauté 4 minutes. Add spinach, mushrooms, salt, and garlic; sauté 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper. Remove from heat; serve over rice.
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