Brown Rice with Diced Vegetables

duration20 mins
meal_typeLunch, Dinner


  • 3 cups vegetable stock
  • 1 cup brown rice
  • 2 tbsp olive oil
  • 1 medium red onion , chopped
  • 1 garlic clove , crushed
  • 1 red bell pepper , seeded and diced
  • 1 zucchini , diced
  • ½ eggplant , diced
  • 1 tbsp tomato puree
  • ¼ cup Parmesan cheese , grated
  • Salt and pepper


  1. In a saucepan, the vegetable stock to a boil. Add the rice, cover, and bring to a boil until the rice is tender and most of the stock has been absorbed, about 30 to 45 minutes. Remove the cover for the last 10 minutes. The rice should look like rice pudding. In a separate pan, heat the olive oil. Add the onion and bell pepper, and sauté for 7 minutes. Add the garlic and cook for 1 minute. Add the zucchini and eggplant, and cook for 8 minutes more. Stir in the tomato puree, and cook for 2 minutes. Stir in the cooked rice and cheese. Remove from heat. Season with salt and pepper to taste.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.