Mediterranean Yellow Rice and Vegetables

A colorful medley of instant brown rice with zucchini, pineapple, red and yellow peppers is cooked in a sweet and savory broth.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 336 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon vegetable oil
• ⅓ cup raisins
• 1 pinch ground black pepper
• ¼ cup lemon juice
• 1 onion, chopped
• 1 teaspoon minced fresh ginger root
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 zucchini, chopped
• ½ red bell pepper, chopped
• 2 cups vegetable broth
• 2 tablespoons ground turmeric
• ½ yellow bell pepper, chopped
• ½ fresh pineapple - peeled, cored and chopped
• ½ cup chopped fresh mushrooms
• ⅓ cup pineapple juice
• 2 ½ cups instant brown rice

Recipe Instructions

Step 1

Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.

Step 2

Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.

Step 3

While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.