Vegetarian Brown Rice Medley--a Fast, Easy Recipe
Vegetarian Brown Rice Medley
Vegetarian Brown Rice Medley is a fast, easy recipe that is sure to please the vegetarian palate and will make any resident carnivores happy as well. You may substitute any white rice for this recipe but brown rice is a healthier choice since it's 100% whole grain and chock full o'fiber.
This recipe was one of those "anything goes" jobs and I used what I had on hand: brown rice, baby bok choy, green bell pepper, onion and canned mushrooms. There were no fresh mushrooms, which I always recommend over canned, so I threw in about 1/2 cup of white wine into the pan when I was sauteeing the mushrooms, onions, and bells and let it cook until "au sec," which literally means "nearly dry" in French. This helped counteract the "canned" taste of the mushrooms and infused them with good flavor.
As for the baby bok choy, well, I had it on hand. If you aren't able to find it at your local grocer or food mart--use regular bok choy, Napa cabbage or even regular green cabbage. Rough chop it thin, about 1/4" or 1/8" or somewhere in between.
Gee, I sure have gabbed a lot for a short, simple recipe. Well, that happens sometimes. Let me get out of the way so you can try out this recipe. Please let me know if you enjoy it and add additional tips if you're of a mind.
- 2 cups brown rice, cooked
- 1/8 cup white or yellow onions, small dice
- 1/8 cup green bell pepper, small dice
- 4 ounces mushrooms, sliced thin (or 1 can of sliced mushrooms that have been drained and rinsed)
- 3 heads baby bok choy, roughly chopped, (or 1/2-1 cup regular bok choy, Napa cabbage or green cabbage-thinly shredded)
- 2-3 Tablespoons olive oil
- Salt & pepper, to taste
- Heat oil in a 10-12" saute pan (medium heat). Add onions and bell peppers. Saute until tender crisp.
- Add mushrooms and saute until mushrooms release their juices-- (If you're using canned, just saute for a couple of minutes).
- Add rice in thirds, incorporating well after each addition. Saute for 3-5 minutes.
- Add bok choy, toss to incorporate, add salt & pepper to your taste. Turn the heat off and cover the pan. The steam will cook the bok choy fairly quickly. I recommend serving almost immediately to get that extra textural dimension for your palate.
- Happy Eating!