This dish is a perfect example of how a little “pre-preppin’” can save you A LOT of time.
I always have a container of some type of rice or grain ready to go for the week so when I’m pressed for time I can still eat something that is clean, simple, and d’lishes! 
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I find this really helps me stick to a healthy eating plan when everything else is crazy. If I don’t have a handful of "go to" items to help me out when things get crazy, it never fails that my eating follows right along and gets a little crazy as well!
This dish is perfect for "crazy".
I usually eat it with some chicken or eggs. Sometimes I’ll bulk it up with some beans to make a small meal.
Try making this with any rice or grain you have hanging out in the fridge!
Quick-Veggie Brown Rice
Ingredients
2 cups of cooked brown rice
2 tsp of toasted sesame oil
2 cloves of minced garlic
1 tsp grated ginger
½ onion, diced
2 cups of frozen veggies (I used a corn, pea, and fava bean combo)
¼ cup of low sodium soy sauce
A pinch of red pepper flakes
2 Tbsp toasted sesame seeds
Directions
Heat the oil in a medium sauté pan over a medium high heat. Add in the onions, garlic, red pepper flakes and ginger; cook for 2-3 minutes or until everything smells great and the onions are beginning to break down a bit.
Add the frozen veggies and give them a few pushes around the pan. Allow them to cook for just a few minutes. You want them to be just heated through, this way they maintain their texture!
Stir in the rice and the soy sauce, be sure to combine everything together and cook until everything is hot, hot, hot!
Top with sesame seeds and enjoy!
Serves 4.
Nutritional Analysis
Calories: 231; Total Fat: 6.5g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 568mg; Carbohydrate: 37.3g; Dietary Fiber: 4.6; Sugars: 15.1; Protein: 6.2gMore from Clean & Delicious...
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Cool recipe …..what the HECK!…no video….Dani!…you’re not getting cheap, are you?
Thanks as always!
Cheers and happy holidays!
Umber
For a southern Indian riff, add black mustard seeds and white lentils to the hot oil. When the mustard seeds pop and the lentils brown slightly, add the frozen vegetables and proceed. The roasted mustard and lentils add a nutty flavor (cumin is also a good partner).
If you’re using fresh vegetables (peas, chopped carrots, potatoes, green beans, …) it can help to boil them for three or four minutes and drain them before adding to the oil.
http://en.wikipedia.org/wiki/Image:Black-mustard-seeds.jpg
http://en.wikipedia.org/wiki/Image:White_lentil.jpg
Umber – me?? Cheap…oh, c’mon now:) Don’t worry, I have a few videos coming up next week. Happy Holidays to you too!!
Ravi – Sounds great, thanks for the ideas!
Hi Dani, I just wanted to thank you for this great recipe! and many others! My husband was just diagnosed with high cholesterol and the first place I came to get some healthy recipes was of course here to your website! your always making something that is simple, delish, and original! Thanks again
Marcia
Marcia – Oh, it honestly makes my day to hear that:)!!! Thanks for taking the time to let me know;).
Just made for week’s head start. Man, is it good! Even better than imagined. Looking forward to enjoying all week long. Thanks, Dani.
Kirby – So glad you like it!! It’s gonna save you lots of time thhis week;)