One Pot Brown Rice and Veggies
One pot brown rice and veggies is an easy, healthy all-in-one side dish with whole grains and plenty of vegetables mixed in. Goes great with all kinds of main dish meats to make dinner a breeze!
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped small
- 8 oz. white button mushrooms, sliced
- 1 clove garlic, minced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup brown rice
- 2 cups low-sodium chicken or vegetable broth
- 1 cup frozen peas, thawed
- 2-3 big handfuls of fresh baby spinach
For serving:
- ¼ cup grated Parmesan cheese
Instructions
- In a large pot, heat oil over medium heat.
- Add onion and mushrooms and saute until tender and the mushrooms have lost most of their moisture, about 7-8 minutes.
- Add the garlic, salt and pepper and stir well.
- Add the brown rice and stir to coat the rice in the oils. Add the chicken broth and bring to a boil. Cover the pot and reduce the temperature to low to medium low to maintain a simmer. Cook, covered, for 30 minutes.
- After 30 minutes, or when most of the liquid has been absorbed and the rice is tender, add the frozen peas and spinach. Stir into the rice then cover the pot and turn off the heat. Let sit for 5 minutes to wilt the spinach and warm the vegetables through.
- Stir the rice and veggies again and serve hot, sprinkled with Parmesan cheese.
Notes
Brown rice: We’re using a whole grain brown rice for this recipe (the standard kind you’ll find at the store.) Just make sure you don’t have a quick cook or instant kind, as the timing will be much different.
Broth: Chicken broth is what I always have on hand, but you could use vegetable broth if you want to keep this vegetarian. I recommend low-sodium so you can control the amount of sodium in the dish.
Vegetables: You can certainly skip one or more of the vegetables in this dish or try swapping them out. Just make sure you consider moisture content and cook time.
Parmesan cheese: This really adds some oomph to the dish for serving. If you need this to be vegan, I’d recommend using some nutritional yeast to give it that same flavor boost.
Herbs: You could also serve this with some fresh herbs, like parsley or basil, if you want to give it an herby punch.
Leftovers: Leftovers will keep for 4-5 days in a covered container in the refrigerator. Reheat in small portions in the microwave until hot, about 1 minute with a stir halfway through.
Video
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 26g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 893mg | Fiber: 5g | Sugar: 6g
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