Brown Rice and Veggies Bowl

Brown Rice and Veggies Bowl is a treat and comfort food for both vegetarians and non-vegetarians alike.

The subtle yet powerful flavors of this dish will make you feel “oh so good” for the whole day.

bowl of rice

Serves 4


  • 1 cup uncooked brown rice (long grain or short grain)
  • 1 can black-eyed peas, drained
  • 1 cup broccoli florets very small
  • 1 cup shredded carrots
  • 1 cup small sliced mushrooms
  • ½ cup minced or diced onions
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 small diced tomato
  • ¼ cup tamari (soy-based sauce)
  • ¼ cup tomato pureé
  • 2 Tablespoons finely minced cilantro
  • 1 teaspoon finely minced ginger
  • 1 garlic clove minced
  • salt and pepper to taste


  1. Cook the rice according to directions.
  2. In a large skillet, place the oil and sauté the mushrooms until soft. Add the diced tomatoes, minced garlic, onions, carrots and broccoli to the sautéed mushrooms. Stir and cook for 2 minutes.
  3. Add the ginger, tamari and tomato pureé to the cooking vegetables.
  4. Stir and add the drained black-eyed peas
  5. Remove from heat and add the minced cilantro. Stir well.
  6. Salt and pepper to taste
  7. Add the hot rice to the vegetables, mix and serve immediately.

As a change of pace, you can substitute cooked barley in lieu of the rice.

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