Leafy greens, mushrooms, peppers and squash pack this tasty brown rice dish with fiber and nutrients. It’s flavored with sambal, an Indonesian chili paste, lemon and fresh herbs.
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Ingredients
3 tablespoons extra-virgin olive oil, divided
4 cups swiss chard, washed, chiffonade, firm-packed
2 cups onion, diced
2 tablespoons garlic, chopped
2 cups crimini mushrooms, sliced
2 cups shiitake mushrooms, sliced
1 cup red bell peppers, small-diced
1 cup zucchini, small-diced
½ teaspoon salt
¼ teaspoon black pepper
1 cup green beans, blanched, cross-cut to small dice
1 teaspoon sambal paste
½ cup vegetable stock
1 cup cooked brown rice
1 whole lemon, zested
2 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
Directions
Nutrition information
Makes 4 servings
Per serving (1- 1/4 cup):
Calories: 240
Sodium: 432mg
Sugars: 9g
Cholesterol: 0mg
Saturated fat: 2g
Fiber: 7g
Protein: 7g
Carbohydrate: 31g
Recipe created by Wellness Institute Executive Chef Jim Perko, CEC, AAC
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