- 15 mins
- 60 mins
4.5/5
(6 Votes)
Ingredients
- 1 sm onion, chopped
- 1 red pepper, diced
- 1 tsp flaxseed oil or olive oil
- 1 1/2 cups converted brown rice
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tbsp grated fresh ginger
- 1 lime, zested and juiced
- 2 tbs chopped fresh parsley and/or cilantro
Preparation
Step 1
1.) In a medium pot over medium heat, cook chopped onions and diced red peppers in oil for 2 minutes, or until tender, stirring frequently.
2.) Add brown rice, chicken broth, grated fresh ginger, 2 tbs lime juice and 1 tsp lime zest to the pot. Increase heat to high and bring to a boil. reduce heat to a simmer.
3.) Cook rice mixture 35 minutes or until rice is done and broth is absorbed, covering if desired. Stir in chopped fresh parsley and/or cilantro. Season with salt and pepper. Spoon into serving bowl and garnish as desired.
You'll also love
-
Hawaiian BBQ: Teriyaki Chickpeas 4.4/5 (8 Votes) -
Festive Tuna-Stuffed Tomatoes 4.3/5 (17 Votes)
You'll also love
-
Easter nests w/coconut 4.4/5 (16 Votes) -
spinach ,pear and cranberry salad 4.5/5 (6 Votes)