Dairy-Free Dinner Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Scallion, Eggplant + Pepper Rice Bowl Salad Adapted from: What's Cooking USDA Mixing Bowl Prep: 20 mins Cook: 45 mins Servings: 6 We love one-bowl meals – and this one is packed full of colorful nutrition. The parsley, cucumbers, and lemon are raw, while the red pepper and eggplant are saute├⌐d – making for a perfect blend between the ingredients. Ingredients 1┬╜ cups organic brown rice, uncooked 3 cups water 2 lemons, juiced 3 scallions 1 cucumber 1 red pepper 1 eggplant ┬╝ cup parsley (minced) ┬╜ teaspoon sea salt black pepper (to taste) ┬╝ cup olive oil (or avocado oil) 1┬╜ cups mixed vegetables (of your favorite, cut into small pieces) *Choose organic whenever possible Nutritional Info Nutrition Info PerServing Daily% Calories 0 15% Fat (g) 0 17% Saturated Fat (g) 0 8% Carbohydrates (g) 0 16% Protein (g) 0 12% Sugars (g) 0 0% Fiber (g) 0 25% Preparation View As Slideshow Wash rice and put into a 2-quart pot with water. Bring to boil, then lower heat to simmer, and cook uncovered until all the water is absorbed, approximately 45 minutes. Or use a rice cooker. Pour rice into medium sized bowl and allow to cool. Slice the eggplant into small pieces, and chop the red pepper into small strips, then saut├⌐ the red peppers and eggplant in 2 Tbsp of olive oil until both look a bit melted. Pour lemon juice over rice and stir. When rice is cooled to lukewarm, add vegetables, salt, pepper, and oil. Stir and chill at least 1 hour. This dish also can be served warm. Enjoy! Tip Great way to make delicious use of leftover rice! print TAGS: Brown Rice, Cucumber, Eggplant, Heart Healthy, Lemon, Olive Oil, Parsley, Quick + Easy, Red Pepper, Scallions, Vegetables Related Recipes Grilled Peach + Beef Steak Salad Banana Cocoa Tofu Smoothie MeanGreenHealthMachine Mango Pineapple Salsa Turkey Sliders Cilantro Ginger Broccoli Noodle Bowl Sweet Potato Hash with Egg Ensalada Cubana Pumpkin “Cheese” Sauce With Quinoa Pasta