Asian Brown Rice

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From the EatingWell Kitchen

Crunchy water chestnuts and red bell pepper stirred into nutty brown rice is the perfect accompaniment for grilled teriyaki-marinated pork chops.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 7/8 cup water, or broth
  • 1/3 cup brown rice
  • 1 teaspoon minced fresh ginger
  • 1/2 red bell pepper, diced
  • 1/4 cup chopped water chestnuts
  • Splash of reduced-sodium soy sauce
  • Splash of toasted sesame oil

Preparation

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  1. 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.

Nutrition information

  • Per serving: 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
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch

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