Recipe By sasa
Rating
Published Mar 10th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 6 servings Calories 336.2

A quick and easy way to cook the most flavorsome yellow rice and the best-ever vegetables.

Recipe Ingredients

  • 2 cups vegetable broth
  • 2 cups chicken broth
  • ⅓ cup pineapple juice
  • 2 ½ cups instant brown rice
  • ⅓ cup raisins
  • 2 tablespoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • ½ cup chopped fresh mushrooms
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • ¼ cup lemon juice
  • 1 teaspoon minced fresh ginger root
  • 1 pinch ground black pepper
  • ½ fresh pineapple - peeled, cored and chopped

Cooking Directions

  1. 1 Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
  2. 2 Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
  3. 3 While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.

Nutrition Facts

  • Calories 336.2
  • Carbohydrate 66.5 g
  • Fat 6.6 g
  • Fiber 5.5 g
  • Protein 5.8 g
  • Saturated Fat 0.8 g
  • Sodium 169.7 mg
  • Sugar 27.1 g

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Reviews

  1. Super recipe! This is a great way to use up extra rice you’ve cooked, either brown or white rice. I actually threw mine together and then afterward went to see if there was such a dish already on here. I found this one and it’s almost identical. I used white rice I’d already cooked and - Read more ...
  2. This recipe turned out great and I will definitely make it again!! I did however make a few changes which I think improved the dish overall: I added more vegetables - a whole yellow pepper whole red pepper both green zucchini and lots of yellow zucchini sliced leek (I had it on hand) and more - Read more ...
  3. Tried chicken in it and Aztec rice. Was ok
  4. I wanted so much to like this recipe since I like everything that went into it- but unfortunately it really didn't work at all for me. Would not make again.
  5. A little heavy on the spices I would scale back on the turmeric and cumin next time or just add more rice to the pot. It took more like 1 hr to prepare. Also I can't eat onions or MSG (migraines) so I used 4 cups Progresso Tuscany chicken broth and just omitted the onion. - Read more ...
  6. It had a weird flavor that didn't seem to be as good as all the ingredients that went into it. The citrus flavor really came through if that's what your goal is.
  7. This was really really good served with roasted lamb. I think it would be good with chicken too! Next time I'll make sure I have "instant" brown rice or use basmati the cooking time will be much less than the 45 minutes it took to cook regular brown rice! I may try adding a little - Read more ...
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