Brown Rice with Vegetables
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
A nutritious and flavorful dish combining grilled vegetables with brown rice and black beans, seasoned with Italian herbs for a delightful meal.
Ingredients
- 1 small crown broccoli, grilled or sautéed
- 1 small crown cauliflower, grilled or sautéed
- 2 medium zucchini, grilled or sautéed
- 1/2 cup (120 ml) cooked short grain brown rice
- 1/4-1/2 cup (60 - 120 ml) cooked black beans
- Italian seasoning, to taste
- Salt, to taste
- Olive oil, for cooking
Instructions
- Heat a pan over medium heat and add a small amount of olive oil.
- Add the grilled or sautéed broccoli, cauliflower, and zucchini to the pan.
- Sprinkle with Italian seasoning and stir to combine, cooking for about 2-3 minutes until the vegetables are heated through.
- Gently fold in the cooked black beans and season with salt if needed.
- Fill the bottom of a serving bowl with the cooked brown rice.
- Top the rice with the vegetable and bean mixture. Serve warm.
Notes
- You can substitute other vegetables like bell peppers or carrots if desired.
- For added flavor, consider drizzling with a bit of balsamic glaze before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 10 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Why does the recipe pair black beans with brown rice?
The excerpt explains that “black beans and brown rice add a good balance of protein and carbs” — together they form a complete protein source, which makes this a nutritionally complete bowl despite having no meat. The recipe uses 1/4–1/2 cup cooked black beans folded into the vegetables over 1/2 cup cooked short grain brown rice.
Should I grill or sauté the vegetables, and does it matter?
The recipe lists broccoli, cauliflower, and zucchini as “grilled or sautéed” — both methods are explicitly listed as interchangeable. Grilling gives a slightly charred, smokier result while sautéing in olive oil produces a more tender, uniformly cooked vegetable; either works over the rice base. 
