Healthy Recipes: Mixed Rice with Roasted Peppers and Red Onion to Spice Up Dinner!

We used Lundberg’s Wild Blend rice. You can use any whole grain for this recipe, adjusting the cooking time as needed.


Total time to prepare: 40 minutes

¾ cup mixed rice (wild, brown, black, etc.)
2 bell peppers, diced
2 Tbs. extra-virgin olive oil, divided
1 red onion, diced
2 Tbs. balsamic vinegar
¼ cup pine nuts
¼ cup golden raisins
½ tsp. kosher salt

• In a large pot, boil the rice in plenty of water until tender, about 30 minutes.
• While the rice is cooking, preheat the oven to 450°F.
• Line two rimmed baking sheets with foil. On one, toss the peppers with 1 Tbs. of the oil. On the other, toss the onion with the remaining 1 Tbs. of oil and the vinegar. Roast for 15 minutes.
• Add the pine nuts to the peppers and the raisins to the onions and continue to roast until the nuts are browned, 4-5 minutes.
• Drain the rice well and toss with the peppers and onions.
• Season with up to ½ tsp. of salt.

Serves 6.

Nutrition Information:
Per serving (1 cup)—
Calories: 180
Sodium: 170 mg
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 28 g
Protein: 3 g
Fiber: 3 g

mixed rice with roasted peppers and red onion

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