Flavorful and studded with colorful vegetables, this rice dish would easily complement any number of entrees.


  • 1 cup onion, diced (or ¼ cup dried onion flakes)
  • ½ teaspoon salt
  • 4 cups brown rice, cooked
  • 1 red bell pepper, diced
  • 1 large carrot, shredded
  • 1 cup fresh or frozen peas
  • ½ tablespoon Homemade Curry Powder
  • 10 mushrooms, sliced (optional)


  • Trepare the brown rice according to the package's instructions.
  • Place the diced onion in a large nonstick skillet over medium-high heat. Add ¼ cup water and salt. Simmer for 5 minutes.
  • Add the remaining ingredients. Toss together and heat to serving temperature.

Ready in about 20 minutes
Makes 6-8 side servings / 4-6 main servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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