Veggies & Rice with Chimichurri Sauce
Very easy
Hannah
Hannah

Veggies & Rice with Chimichurri Sauce

9 minutesPrep time

20 minutesCook time

710 cal.Per serving

Ingredients for 1

Portabella mushroom

1

Portabella mushroom

Bell pepper (red)

1/2

Bell pepper (red)

Zucchini

1/2

Zucchini

White rice (long grain)

1/3 cup

White rice (long grain)

Parsley (fresh)

1/2 cup

Parsley (fresh)

Garlic

1/2 clove

Garlic

Red pepper flakes

1/2 tsp

Red pepper flakes

Oregano (dried)

1/2 tsp

Oregano (dried)

Red wine vinegar

1/2 tbsp

Red wine vinegar

Utensils

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

recipe

  • Step 1
    Cook the rice according to the package instructions.
  • Step 2
    Clean & slice the mushroom.
  • Step 3
    Wash & slice the zucchini into rounds.
  • Step 4
    Wash, stem & seed the bell pepper. Thinly slice.
  • 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.
  • 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.
  • 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!