Autumn Vegetable Stir Fry with Brown Rice
This Autumn Vegetable Stir Fry with Brown Rice is a flavorful, healthy recipe perfect for the fall season. Packed with seasonal vegetables like butternut squash, Brussels sprouts, and red bell peppers, this dish offers a nutritious, plant-based meal that's quick and easy to prepare. Ideal for clean eating, this stir fry is versatile, with options to add your favorite proteins and customize the flavors. Try this wholesome recipe today and enjoy a cozy, nutritious meal. Visit SatisfyYourCravings.com for more delicious, healthy recipes!
Equipment
- Large skillet or wok: For stir-frying the vegetables.
- Medium saucepan: To cook the brown rice.
- Cutting board: To chop all the vegetables.
- Sharp knife: For cutting the vegetables.
- Wooden spoon or spatula: For stirring the vegetables while cooking.
- Measuring cups and spoons: To measure out ingredients like rice, oil, and sauce.
- Mixing bowl: To mix the sauce ingredients.
Ingredients
- 1 Cup Brown rice, uncooked
- 2 Tbsp Olive oil (or sesame oil for extra flavor)
- 1 Small butternut squash, peeled and diced
- 1 Large carrot, thinly sliced
- 1 Bell pepper, sliced
- 1 Cup Brussel sprouts, halved
- 1 Small red onion, sliced
- 2 Garlic cloves, minced
- 1-Inch fresh ginger, minced
- 1 Tbsp Soy sauce (or tamari for gluten-free)
- 1 Tbsp Rice vinegar
- 1 Tsp Honey (or maple syrup for a vegan option)
- 1 Tsp Chili flakes (optional, for a bit of heat)
- Sesame seeds and chopped green onions for garish
- Salt and pepper to taste
Instructions
- Cook the Brown RiceStart by cooking the brown rice according to package instructions. Typically, this involves simmering 1 cup of rice in 2 cups of water for about 40 minutes. Once the rice is done, fluff it with a fork and set aside.
- Prepare the VegetablesWhile the rice cooks, prep your vegetables. Dice the butternut squash, slice the carrots, bell peppers, and onion, and halve the Brussels sprouts. Mince the garlic and ginger.
- Heat the OilHeat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Once hot, add the garlic and ginger. Stir fry for about 30 seconds until fragrant, being careful not to burn them.
- Stir Fry the VegetablesAdd the butternut squash and carrots to the skillet and cook for about 5-7 minutes, until they begin to soften. Then, toss in the Brussels sprouts and cook for an additional 5 minutes. Add the red bell pepper and onion, stir frying until all the vegetables are tender but still slightly crisp, about 3-5 more minutes.
- Make the SauceIn a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), and chili flakes if using. Pour this sauce over the vegetables and stir well to coat everything evenly. Cook for an additional 2 minutes to allow the flavors to meld.
- Combine and ServeOnce the vegetables are well-cooked and coated in the sauce, remove the skillet from heat. Serve the stir fry over a bed of fluffy brown rice. Garnish with sesame seeds and chopped green onions for an extra burst of flavor.