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Veggie Rice

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life


  • 1 onion, chopped
  • 1/2 cup bell peppers, chopped
  • 1 cup carrots, julienned
  • 1/2 cup celery, chopped
  • 2 cups portabella mushrooms, sliced
  • 2 cups peas, frozen or canned
  • 1 cup kale, chopped
  • 1 tbsp. Ruby Red Onion Balsamic
  • 2 tbsp. Teriyaki Balsamic
  • 4 cups brown rice, cooked
  • optional: 1 cup crushed unsweetened pineapple


  • Prepare rice, then in 1/2 cup water saute all the non-balsamic ingredients until desired softness and most of liquid is evaporated. Add water as needed.
  • Reduce heat, add Ruby Red and Teriyaki Balsamic, stir and serve! Optionally, garnish with raw collared leaves.
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