Veggies & Rice with Chimichurri Sauce

11 reviews

A colorful veggie dish with a savory, herby sauce!

Hannah
Hannah
215
Very easy

9 minutes

Prep time

20 minutes

Cook time

710 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Blender, Immersion blender, Food processor, Knife

recipe

White rice (long grain)

Step 1

Cook the rice according to the package instructions.

Portabella mushroom

Step 2

Clean & slice the mushroom.

Zucchini

Step 3

Wash & slice the zucchini into rounds.

Bell pepper (red)

Step 4

Wash, stem & seed the bell pepper. Thinly slice.

Parsley (fresh)
Garlic
Red pepper flakes
Red wine vinegar
Oregano (dried)

Step 5

Combine parsley, garlic, oregano, red pepper flakes, red wine vinegar, salt & pepper using an immersion blender, blender or food processor. Slowly stream in 2 tbsp of olive oil per serving & blend or pulse until the herbs are finely minced.

Olive oil
Portabella mushroom
Zucchini
Bell pepper (red)

Step 6

Heat a drizzle of oil on a pan over medium-high heat. Add the veggies. Season with salt & pepper. Sauté for 2-3 min. Cover & let the veggies steam for 1-2 min. Uncover & stir until everything is fully cooked & lightly browned.

White rice (long grain)

Step 7

Fluff the cooked rice with a fork & remove from the heat.

Step 8

Serve the veggies over a bed of rice. Drizzle with Chimichurri & enjoy!

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Nutrition facts

Average estimated amount for one serving

Energy710 cal.
Fat43 g
Carbohydrates71 g
Protein11 g
Fiber8 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Veggies & Rice with Chimichurri Sauce" contains 710 Energy, 43 g of Fat, 71 g of Carbohydrates, 11 g of Protein, 8 g of Fiber.

11 reviews
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Veggies & Rice with Chimichurri Sauce