Veggie Heavy Rice Bowls (03.09.16)

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  • 1 cup brown rice
  • 2 teaspoons olive oil
  • 1/2 green bell pepper, chopped
  • 1/2 orange or red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 small zucchini, chopped
  • 1 yellow squash, chopped
  • 1/4 large onion, chopped, any kind
  • 1 cup white mushrooms, sliced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup parsley or cilantro, chopped
  • 1/4 cup unsalted peanuts or almonds
  • 2 tablespoons sesame seeds
  • No Salt Seasoning and Pepper, to taste

Cook rice according to package directions. Keep warm.

In a large skillet up to medium high heat, add olive oil. Sauté the bell peppers, zucchini, squash, onion and mushrooms for 6-7 minutes or until slightly softened. Add no salt seasoning. Stir in soy sauce and sesame oil.

To assemble, divide the rice into 4 bowls. Add desired amount of veggies. Garnish each serving with cilantro, nuts and sesame seeds.

Note: If you have veggies left over, you can add to egg white, sandwiches, wraps, salads, whole grain pastas or enjoy on their own!


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