Main Dish

Black Rice & Veggies

Serving Size

1 cup

Servings

4

Prep Time

10 minutes

Cook Time

40 minutes

Ingredients

2 cups uncooked

black rice

1 cup

low sodium vegetable broth (or 1/4 cup olive oil)

1 small

onion, chopped

1/2 teaspoon minced

garlic clove

Dash

salt & pepper

2 cups

edamame

2 cups chopped

carrots

2 large

zucchini, chopped

1 cup

cremini mushrooms, sliced

2 cups

purple cabbage, chopped

2 cups

spinach (or kale)

Sauce:

Sauce: 1/4 cup tahini, 1/4 cup lemon juice. 1 tablespoon maple syrup, 1/4 teaspoon ground ginger, 2 tablespoons water

Directions

1. Mix rice with 3 1/4 cups water in a large saucepan and bring to a boil. Cover, lower, and simmer for 20 minutes.
2. In a large skillet, heat vegetable broth and sauté onion, garlic, salt and pepper for 2-3 minutes. Add edamame, carrots, zucchini, and mushrooms. Cook for about 10 minutes.
3. Add cabbage to vegetables and cook for 1-2 minutes. Remove from heat.
4. Whisk together sauce ingredients in a large bowl. Add rice and veggies and toss to coat.

Nutrition Information

Sodium	200 mg
Protein	16 g
Fiber	10 g
Fat	4 g
Carbs	50 g
Calories	290

Felicia Porrazza, MDA, RDN, LDN – Do It Better Wellness™

Print Recipe