Nutrition per serving may change if servings are adjusted.
⅞ cup water, or broth
⅓ cup brown rice
1 teaspoon minced fresh ginger
½ red bell pepper, diced
¼ cup chopped water chestnuts
Splash of reduced-sodium soy sauce
Splash of toasted sesame oil
Bring water (or broth, rice and ginger to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, about 25 minutes. Let stand 5 minutes, then fluff with a fork. Stir in bell pepper, water chestnuts, soy sauce and oil.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
188 calories;2 g fat(0 g sat); 3 g fiber; 37 g carbohydrates; 4 g protein; 20 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 931 IU vitamin A; 38 mg vitamin C; 17 mg calcium; 1 mg iron; 48 mg sodium; 185 mg potassium