Lunch · International
Brown Rice with Vegetables
Brown rice with carrot, zucchini and peas.
- per serving
- 464 kcal
- Protein
- 12 g
- Total time
- 1 h
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the 70 g of dry brown rice. Bring 700 ml of water to a boil and cook the rice for 35 to 40 minutes, depending on the variety; taste a grain, then drain when tender.
While the rice cooks, cut the 90 g of carrot into 5 mm dice and the 100 g of zucchini into 1 cm dice. Keep the 80 g of raw peas whole.
Heat the 10 g of oil in a sauté pan. Cook the carrot for 4 minutes over medium heat, add the zucchini, a pinch of cumin and pepper, then cook for 3 minutes.
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