Discover ways to Make Lemon-Infused Grilled Vegetable Rice

Sautéd greens, sliced small and folded into full grain rice is an effective solution to embrace full grains into your weight reduction program and improve your day-to-day serving of up to date healthful greens. This recipe makes use of olive oil, up to date herbs and grated lemon zest to create a vibrant dish that’s good for you too! It’s good as a basic meal for lunch or dinner, or good served alongside grilled salmon or your favorite good-for-you fatty fish.


2 tablespoons further virgin olive oil
½ cup sweet onion – small diced
1 tablespoon up to date garlic – finely chopped
1 cup cremini mushrooms – sliced
½ cup crimson pepper – small diced
½ cup zucchini – small diced
½ teaspoon salt
¼ teaspoon black pepper – coarse ground
1/eight teaspoon – smoked paprika
½ cup frozen peas
½ cup blanched inexperienced beans – cross decrease to small dice measurement
1 cup cooked brown rice
1 each up to date lemon – zest
1 cup arugula – coarse chop


In a 12 inch or larger sauté pan add oil*, then add onions and sauté until onions develop to be translucent. Add garlic and sauté until aromatic, about 1 to 2 minutes. Add mushrooms, crimson pepper and zucchini, season with salt, pepper, smoked paprika and sauté until merely tender. Add and mix in inexperienced beans, brown rice and lemon zest, add and mix in arugula and put together dinner until completely heated and serve.

*This recipe could also be made with out oil by slowly cooking onions and garlic in a
lined pot until the onions are translucent.


Makes 4 servings. Serving measurement is 3/4 cup.

Each serving has:

Vitality: 160
Sodium: 270mg
Sugars: 4g
Ldl ldl cholesterol: 0mg
Saturated Fat: 1g
Fiber: 3g
Protein: 4g
Carbohydrate: 20g

Created by Jim Perko CEC, AAC