This recipe is a super quick, packed with flavor side dish that works great for a weekday dinner, and comes together in about 15 minutes. The vegetables add a vibrant pop of color and the aromatics from the fresh herbs and lemon zest jazz up the mild chewy tenderness of the brown rice.

On days when I know my prep time will be short, I’ll chop the vegetables ahead of time the evening before, and store them in a container in the fridge. That way when you’re ready to cook, they’re ready to go!

Ingredients:

4 cups cooked brown rice
3 cloves garlic, finely minced
2 large carrots, peeled and grated
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 yellow onion, finely chopped
1/4 cup fresh basil, thinly sliced into ribbons
1/4 cup fresh parsley, finely chopped
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon rind, grated
Kosher salt
Freshly ground black pepper

Directions:

1) Heat the olive oil in a deep sauté pan over medium-high heat.

2) Add the carrot, bell pepper, and onion, and sauté for about 5 minutes until the vegetables begin to soften.

3) Add the garlic and the fresh herbs to the pan, and cook for 1 minute until fragrant.

4) Stir the rice, lemon rind and juice into the pan and season the dish with the salt and pepper. Serve hot.