[ezcol_1third][/ezcol_1third]Here’s another quick one–red cabbage rice! We’re always looking for ways to make brown rice more interesting and in this recipe we’ve added some red cabbage and green onions for additional color and flavor; we even snuck some ginger in there as well. Try this dish with any of our other vegetable or meat recipes. This dish is naturally gluten-free, vegan and freezer-friendly.
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Prep time: 15 minutes | Cook time: 10 minutes | Yield: Serves 5 | Serving Size: 3/4 Cup
2 Cups Brown Rice, cooked
1 Cup Red Cabbage, chopped
1 Cup Yellow Onions, diced
1/2 Cup Green Onions, chopped
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
2 Tsp Coconut Oil
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
Optional: 1/2 Tsp Honey or Brown Sugar
1. In a large skillet or wok heat coconut oil over medium-high heat. When oil is hot, add garlic, ginger and yellow onions. Saute vegetables for about 3 minutes; stir frequently.
2. Add cabbage and about 3-4 minutes; stir frequently. Toss in green onions and red pepper flakes and cook for about 1 minute.
3. Add rice, brown sugar/honey, salt and pepper to taste. Toss for about 2 minutes until ingredients are evenly distributed.
Nutrition per 3/4-Cup serving: 133 Cals; 24g Carb; 3g Fat; 3g Protein
Nutrition information calculated using the MyFitnessPal Recipe Importer