The Brown Rice Whip-Up

Odds are that you have most, if not all, of these ingredients sitting in your home doing nothing. So I don’t want to hear any excuses. Get off your duff and round up what you need and get cracking… I’m waiting! Macaroon is sharing an easy and tasty one. If you’re pressed for time or just plain lazy, go to your local Chinese restaurant and ask them for plain brown rice; I doubt they’ll charge you more than $2.00. There, we just saved you 20 minutes. Now get in that kitchen, cook up this meal and tell us what you think. Now skedaddle! 

Brussels Pepper Brown Rice

Source: The Macachoke Kitchen
Serves 6-8 (depends on who’s eating)


  • 4 c. water
  • 2 c. long grain brown rice
  • 1/2 tbsp. olive oil
  • 1/2 medium onion, diced
  • 1 c. red and/or yellow bell pepper, diced
  • 2 tbsp. soy margarine
  • 1 c. cooked Brussels sprouts, roughly chopped
  • Salt and pepper to taste


  1. Add brown rice to water in a saucepan over medium heat. Bring to boil, then lower to a simmer, covering saucepan with lid. Cook for 25-30 minutes, stirring occasionally
  2. While rice is cooking, in a skillet, heat olive oil over medium heat. Add onion and saute for approximately 5 minutes
  3. Add peppers and lower heat. Slowly cook for 10-15 minutes. Remove from heat and set aside.
  4. When rice has finished cooking, remove from heat and take off lid. 
  5. Stir in margarine, Brussels sprouts, peppers and onion. Season rice with salt and pepper
By the way, we topped this dish with Garden Chipotle-Lime Crispy Fingers and added hot sauce. You can find Gardein products at your local supermarket. A package averages around $4.70. We actually got these on sale for $2.99. We definitely stocked up.

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