Brown Rice With Vegetables

By Rose-3

Daphne Oz, author of "The Dorm Room Diet," shares healthy recipes for college students.

Brown rice is an excellent complex carbohydrate, loaded with fiber and healthy energy sugars. By making it in the rice cooker all at once, you spare yourself having to prepare the vegetables separately: they will be perfectly steamed and blended with the rice -- ready to eat! -- Daphne Oz

Ingredients

• 1/2 cup brown rice
• 2 cups water
• 1 tsp olive oil or coconut oil
• 1/2 tsp salt
• 1 clove garlic, pressed
• 1/4 cup onion, chopped
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• (You can add broccoli, kale, whatever you have on hand. It will take some experimenting to know how much water is required.)

Preparation

Step 1

Cooking Directions

Put all these ingredients in the rice cooker and let them do their thing! When all the water is boiled off, your rice and vegetables should be tender and full of flavor.

For more flavor, add an all-natural bouillon cube to the water before turning the rice cooker on.

Yield: 2 servings

Calories per serving: 149

Total fat: 7.4 g

Fiber: 4.5 g

Protein: 3.3 g