This dish is high in protein and fiber due to the cashews and brown rice. It also contains a variety of vitamins and minerals from the mixed vegetables, such as vitamin C from the red bell pepper and vitamin A from the carrot. The addition of parsley provides a fresh burst of flavor and is also rich in antioxidants.
Ingredients:
- 1 cup of brown rice
- 2 cups of water
- 1/2 cup of cashews
- 1/4 cup of chopped parsley
- 2 tablespoons of oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1/4 cup of soy sauce
- Salt and pepper to taste
Instructions:
- Rinse the brown rice and cook it with 2 cups of water according to the package instructions.
- In a pan, heat the oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent.
- Add the chopped red bell pepper, zucchini, and carrot to the pan and cook until they become tender.
- Add the cashews and sauté for 1-2 minutes until they become lightly browned.
- Add the cooked brown rice and soy sauce to the pan and mix well.
- Add salt and pepper to taste.
- Garnish with chopped parsley and serve hot.