Vegetable Brown Rice Pilaf with Cucumber Salad

Instructions

1. 1

   Cook the brown rice

   • Rinse the brown rice under cold water.
   • In a medium saucepan, combine the rinsed rice and 3 cups of water.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed and the rice is tender.
   • Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork. (Tip: You can use 4-5 cups of leftover cooked brown rice to save time).
2. 2

   Sauté the aromatics and vegetables

   • While the rice cooks, heat olive oil in a large skillet or pan over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the chopped bell pepper and broccoli florets. Sauté for 5-6 minutes until the vegetables are tender-crisp.
3. 3

   Combine the pilaf

   • Pour in 1/4 cup of water to deglaze the pan, scraping up any browned bits from the bottom.
   • Add the cooked brown rice to the skillet. Break up any clumps and stir well to combine with the vegetables.
   • Cook for 2-3 minutes, allowing the rice to heat through.
4. 4

   Wilt spinach and finish

   • Add the fresh spinach to the pan in batches, stirring until it wilts, about 2-3 minutes.
   • Remove the skillet from the heat. Stir in the lemon juice, salt, and black pepper.
5. 5

   Garnish and serve

   • Divide the pilaf among four serving bowls.
   • Top each bowl with crumbled feta cheese and fresh parsley.
   • Serve immediately and enjoy.