Menu

Medley of vegetables with brown rice

Prep 10 min - Cook 40-60 min / Photographer - Janet Zenari / Serves 6-8 / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

We have used brown rice in this dish and it can easily be adjusted to white rice.  Jam packed with vegetables, this really is low fuss.  You have 3 steps of preparation the sauce, the rice and the vegetables. If organised you can dramatically cut down on cooking time.  Time the cooking of the sauce and rice closely together, then in the last 10 minutes cook vegetables.  

Ingredients

  • 1 tablespoons olive oil
  • 1 onion – peeled, rinsed, diced finely
  • 1 garlic clove – peeled, rinsed, crushed
  • 420g / 15oz tin of tomatoes – pureed
  • 3 basil leaves – washed, finely sliced
  • 2 cups of brown rice – rinsed
  • 4 cups of water
  • 1 tablespoon olive oil
  • 1 zucchini – washed, quartered, diced
  • 1 red capsicum – washed, deseeded, diced
  • 1 head broccoli – washed, remove most of stems, separate to small pieces
  • 3 shallots – peeled, rinsed, sliced finely
  • 1/2 cup frozen peas – defrosted
  • 1/2 cup parsley – washed, sliced finely
  • 10 black olives – pitted, halved

Check All / Uncheck All

Directions

  1. Prepare all vegetables.
  2. Cook the tomato sauce
    In a small pot add 1 tablespoon olive oil and heat on medium. Add the onion and garlic cooking for 5 minutes. Add the blended tomatoes and bring to the boil on high heat. Cover and reduce to simmer on low heat for 30 minutes. Set aside.
  3. Cook the rice
    In a large pot add the rice and 4 cups of water bring to the boil on high heat. Reduce to simmer on low heat covered for 30 minutes. Remove from heat and rest for 10 minutes covered. Set aside.
  4. Cook the vegetables
    In a medium frying pan add 1 tablespoon olive oil and heat on medium.  Add zucchini, capsicum and broccoli cook 5 minutes, stirring occasionally.  Add shallots and peas for a further 5 minutes.  Set aside.
  5. In a large serving bowl add the cooked rice, tomato sauce, vegetables, parsley and olives.  Mix well and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Trio of roasted capiscum

Roasted capsicums are a beautifully combined in this dish to create a simple flavour with the merging of red, yellow and green capsicums. The sweet taste of the red, the sharp flavour…

Duo of roasted capsicum

We love roasted vegetables and roasting capsicums are so easy and so tasty. We have combined red and green together for this dish. The two flavours of the sharp green taste and sweet red taste…

Spinach & potato rice bake

A simple rice meal that gets a lift with a combination of humble vegetables and two cheese combinations. Topping the bake is a mixture of butter and oil which gives it a,,,

Trim marinated porterhouse steak

You don’t need much time in the kitchen for this meal if matched with a salad. Pictured is an organic porterhouse which is our preference. Our cooking method is with an electric grill which cooks…

Eggplant & capsicum in a red sauce – caponata

This dish is known by it’s Italian name as caponata. We have also mixed a bit of Greece with it through the olives…