• Ÿ 3 Tbsp. olive oil
  • ½ cup small diced onion
  • Ÿ 2 tsp. minced garlic
  • Ÿ 2 cups long-grain brown rice
  • Ÿ 2 tsp. salt
  • Ÿ 1 tsp. black pepper
  • Ÿ 3 cups low-sodium vegetable broth
  • Ÿ ¼ cup green onion chopped
  • Ÿ ¼ cup fresh basil chopped
  • Ÿ ¼ cup fresh parsley chopped
  • Ÿ 2 large carrots (peeled and diced)
  • Ÿ 1 cup cherry tomatoes (slice in half)


  1. Preheat the oven to 350° F.
  2. Place a 2-quart, ovenproof saucepan on stove over medium-high heat. Add 2 Tbsp. olive oil. Once the oil is hot, add the onions and cook, stirring often, until they are translucent and begin to soften, about 4 to 5 minutes.
  3. Add the garlic to the pan and sauté for 30 seconds.
  4. Add the rice to the pan and sauté (stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes.
  5. Season with salt and pepper.
  6. Add the vegetable broth to the pan and cook, stirring occasionally, until the water comes to a boil. Cover the pan with a lid and place the saucepan in the oven. Cook the rice for 30 minutes, remove from the oven and let stand for 5 minutes.
  7. While rice is cooking, sauté carrots in a medium sauce pan with 1 Tbsp. of olive oil. Cook and stir carrots for 5 minutes. Add the tomatoes. Cook for 3 minutes. Season veggies with salt and pepper.
  8. Remove rice from oven, and add the herbs and vegetables to the pan and toss with a fork to combine.
  9. Garnish with additional parsley. Serve and enjoy!

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