This simple side plays up the brightness of fresh parsley. This unassuming herb pairs wonderfully with zippy lemon zest and nutty brown rice.
Ingredients
1/2 cup
Brown rice, medium-grain, dry
(uncooked)
2 tsp
Olive Oil, Extra Virgin
1/3 cup chopped
Yellow onion
1/4 cup chopped
Carrots
2 tsp
Garlic
(minced)
2 tbsp
Parsley, fresh
(chopped fresh flat-leaf)
2 tsp
Lemon peel (zest)
1/4 tsp
Black pepper
Instructions
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet over medium. Add onion and carrot; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Remove from heat; stir in parsley, rind, salt, and pepper.
Place cooked rice in a large bowl, and fluff with a fork. Add onion mixture, and stir to combine.
Notes:
Compared with unenriched white rice, brown rice is higher in fiber, protein, B vitamins, iron, and magnesium. New research shows that eating whole grains like brown rice daily reduces colorectal cancer risk, and the more you eat the lower your risk.
