Brown Rice with Veggies & Soy Sauce

This is one of my favourite rice recipes, apart from being so colourful and beautiful to see, this plate is really tasty. It has a strong soy flavour, is rich in fiber, dairy-free, gluten-free and vegan! 🙌 I forgot, it’s also very easy to prepare 😉

 

 

Total Time40 minsPrep Time15 minsCook Time25 minsDifficultyBeginnerYields1 Serving

 
Ingredients (4 portions)

 260 g brown rice
 2 carrots
 2 courgettes
 2 peppers (better if different colours 1 red and 1yellow)
 1 dozen babycorn
 200 g peas (fresh or frozen)
 1 small onion
 60 ml soy sauce
 sesame seeds and peanuts to sprinkle
 seed oil, salt and black pepper

 
Instructions

1

Cook the brown rice in salted water for 20-25 minutes until soft.

2

In the meantime chop the onion finely, moved it into a frying pan with a dash of seed oil and cook it until golden.

3

Clean the peppers removing the internal seeds and chop them into small pieces (1cm size, you can also use a food processor but don't chop them too finely). After that move the peppers into the frying pan.

4

Chop the courgettes and carrots into small pieces and add them to the pan. (If you prefer you can slightly boil the carrots before adding them to the pan, in this way they will cook faster.)

5

Mix all the ingredients together, add the soy sauce, the maple syrup and cook for 10/12 minutes at medium/high heat (until the vegetables are soft).

6

Boil the peas and babycorn for 3-4 minutes in salted water (you can add them to the saucepan where the rice is cooking). When they are soft, move them into the frying pan.

7

Add the brown rice, mix all the ingredients together and cook at high heat for a couple of minutes.

8

Adjust with salt, pepper, soy sauce and serve with a sprinkle of sesame seeds and crushed peanuts.

Ingredients

 260 g brown rice
 2 carrots
 2 courgettes
 2 peppers (better if different colours 1 red and 1yellow)
 1 dozen babycorn
 200 g peas (fresh or frozen)
 1 small onion
 60 ml soy sauce
 sesame seeds and peanuts to sprinkle
 seed oil, salt and black pepper

Directions

1

Cook the brown rice in salted water for 20-25 minutes until soft.

2

In the meantime chop the onion finely, moved it into a frying pan with a dash of seed oil and cook it until golden.

3

Clean the peppers removing the internal seeds and chop them into small pieces (1cm size, you can also use a food processor but don't chop them too finely). After that move the peppers into the frying pan.

4

Chop the courgettes and carrots into small pieces and add them to the pan. (If you prefer you can slightly boil the carrots before adding them to the pan, in this way they will cook faster.)

5

Mix all the ingredients together, add the soy sauce, the maple syrup and cook for 10/12 minutes at medium/high heat (until the vegetables are soft).

6

Boil the peas and babycorn for 3-4 minutes in salted water (you can add them to the saucepan where the rice is cooking). When they are soft, move them into the frying pan.

7

Add the brown rice, mix all the ingredients together and cook at high heat for a couple of minutes.

8

Adjust with salt, pepper, soy sauce and serve with a sprinkle of sesame seeds and crushed peanuts.

Brown Rice with Veggies & Soy Sauce

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