Brown Rice Stir-Fry with Vegetables

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1/2 cup uncooked brown rice

1 cup red cabbage (chopped)

1/2 head of broccoli (chopped)

1/2 red bell pepper (chopped)

1/2 zucchini (chopped)

2 tbsp extra virgin olive oil

4 cloves of garlic (minced)

1 handful fresh parsley (finely chopped)

1/8 tsp cayenne powder

Onion powder

Garlic powder

Dried Parsley

Dried Oregano

Red pepper flakes

Cumin

Chili powder

2 tbsp tamari or soy sauce

Sesame seeds for garnish (optional)

Directions

Cook the brown rice according to package directions.

Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.

Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.

Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more.

Add some sesame seeds for garnish (optional).

Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.

Nutrition

• Calories: 197 kcal
• Total Fat: 7.9 g
• Saturated Fat: 1.1 g
• Sodium: 476.8 mg
• Total Carbohydrate: 28.1 g
• Dietary Fiber: 4.1 g
• Total Sugars: 3.5 g
• Protein: 5.6 g