Green Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 185.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 97.5 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.5 g
View full nutritional breakdown of Green Rice calories by ingredient
Number of Servings: 6
Ingredients
-
*Brown Rice, long grain, 2 cup
kale, raw, 2.5 cup
Broccoli, fresh, 1 cup, chopped
Onions, raw, .5 cup, chopped
Garlic, 6 cloves
Green Peppers (bell peppers), 0.5 cup, chopped
Olive Oil, .25 cup
Cider Vinegar, .33 cup
*Green Chiles (Whole), 3 oz
Tips
I used a 4 oz can of chopped green chiles, you can do that or use fresh. You can also adjust the garlic to where you like. I love garlic and it mellows with cooking so I but 6-8 cloves in, crushed and lightly chopped. I also used a bunch of green onions, use whatever onions you like. This will work with about any combo of cooked greens and other green veggies. I am trying to make friends with kale and this recipe turned out VERY tasty!
Directions
Precook the rice; I used a rice cooker. I use a skillet-wok for these type of dishes.
Cook pepper and onions first, get them to start to soften.
Add kale, crushed garlic cloves, broccoli and toss.
Add seasonings. I use Mrs Dash blends for a lot of my seasoning bases. A key ingredient for this one was celery seed!
Add apple cider vinegar.
Add canned chilies; if using fresh put them in with the onions and bell peppers.
Mix with rice. Add more vinegar and a little more oil if needed to keep it flavorful and not too dry. This should turn out more like a rice veggie salad that can be served warm or chilled, and should work with other grains as well.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CPTLISA1971.
Cook pepper and onions first, get them to start to soften.
Add kale, crushed garlic cloves, broccoli and toss.
Add seasonings. I use Mrs Dash blends for a lot of my seasoning bases. A key ingredient for this one was celery seed!
Add apple cider vinegar.
Add canned chilies; if using fresh put them in with the onions and bell peppers.
Mix with rice. Add more vinegar and a little more oil if needed to keep it flavorful and not too dry. This should turn out more like a rice veggie salad that can be served warm or chilled, and should work with other grains as well.
Serving Size: Makes 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CPTLISA1971.