A colorful veggie dish with a savory, herby sauce!
Stovetop, Pot (small), Frying pan, Blender, Immersion blender, Food processor
Cook the rice according to the package instructions.
Clean & slice the mushroom.
Wash & slice the zucchini into rounds.
Wash, stem & seed the bell pepper. Thinly slice.
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.
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.
Fluff the cooked rice with a fork & remove from the heat.
Serve the veggies over a bed of rice. Drizzle with Chimichurri & enjoy!
View nutritional information
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 700 Energy, 42 g of Fat, 70 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.