Winter Veggies and Brown Rice
with Three Kinds of Herbs
Winter Veggies and Brown Rice
Hearty winter vegetables and nutty brown rice come together with a bright trio of herbs for a comforting, wholesome dish full of fresh flavor.
Ingredients
For 2 servings
- ¾ cup Brown Rice
- 8 ounce Brussels Sprouts
- 1 unit Carrots
- 10 ounce Cauliflower Florets
- 1 unit Lemon
- ¼ ounce Parsley
- 1 ounce Pepitas
- ¼ ounce Rosemary
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time35m
Calories612
Protein19g
Carbs92g
Fat24g
Tags:
VeggieGluten-freeFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free diets, skip any buttered finish and use olive oil or a dairy-free spread instead; the dish already suits gluten-free and vegetarian needs. If seeds are an issue, leave out the pepitas and add toasted sunflower seeds or chopped walnuts if tolerated.
What to serve with it
Serve with roasted chicken, baked salmon, or a crisp white bean salad to round out the earthy grains and winter vegetables. A tangy yogurt sauce or extra lemon on the side can add brightness without overpowering the herbs.
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