Easy Brown Rice With Peppers And Zucchini Recipes

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RICE WITH ZUCCHINI AND RED PEPPER



Rice With Zucchini and Red Pepper image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
2 small zucchini, about 1/2 pound, trimmed and cut into half-inch cubes
1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
1 cup converted rice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon ground coriander
1 1/2 cup fresh chicken broth or water
salt and freshly ground pepper to taste

Steps:

  • Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
  • Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
  • Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 5 grams

BROWN RICE SALAD WITH PEPPERS AND ZUCCHINI



Brown Rice Salad With Peppers and Zucchini image

This is tangy and vegetable-loaded salad that I put together out of the pantry and frige. I enjoyed it enough to post it so that I can remember it again later.

Provided by KWB5015

Categories     Salad Dressings

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup brown rice
1/2 cup green onion, sliced
2 red pickled peppers, diced
1/2 medium zucchini, diced
1 celery rib, diced
1/2 cup feta cheese, crumbled
1 teaspoon Dijon mustard
1 teaspoon oregano (not powdered)
1 garlic clove, minced
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper

Steps:

  • Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
  • Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
  • In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
  • This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
  • Dress the salad to taste and serve immediately.
  • This salad can also enhanced by chicken, tuna or chopped egg.

Nutrition Facts : Calories 470.8, Fat 32.5, SaturatedFat 6.8, Cholesterol 16.7, Sodium 239.6, Carbohydrate 38.9, Fiber 2.5, Sugar 2.1, Protein 7

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