{"id":1975,"date":"2021-05-10T20:27:15","date_gmt":"2021-05-10T20:27:15","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1975"},"modified":"2021-05-10T20:27:15","modified_gmt":"2021-05-10T20:27:15","slug":"grilled-veggies-brown-rice-with-asian-vinaigrette","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/grilled-veggies-brown-rice-with-asian-vinaigrette\/","title":{"rendered":"Grilled Veggies & Brown Rice with Asian Vinaigrette"},"content":{"rendered":"

\"Grilled\"download\"\"Email<\/a>
\nGrilled Veggies & Brown Rice with Asian Vinaigrette<\/span><\/p>\n

Prep: 20 minutes plus cooling
\nGrill: 8 minutes \u2022 Serves: 4<\/span> <\/p>\n

1<\/span>pound carrots, halved lengthwise
\n2\t<\/span>large red bell peppers
\n1\t<\/span>large head broccoli, cut into large florets
\n\t<\/span>Nonstick cooking spray
\n3\/4 <\/span>cup sliced green onions
\n2\t<\/span>tablespoons white sesame seeds
\n2\t<\/span>packages (8.8 ounces each) ready-to-serve brown rice
\n1\/2 <\/span>cup favorite Asian sesame vinaigrette or dressing <\/p>\n<\/div>\n

1.<\/span> Prepare outdoor grill for direct grilling over medium-high heat. Spray carrots, peppers and broccoli with cooking spray; place on hot grill rack and cook, uncovered, 8 minutes or until grill marks appear, turning occasionally. Transfer vegetables to cutting board; cool slightly.
\n<\/span><\/p>\n

2.<\/span>Thinly slice carrots crosswise; cut broccoli into small florets. Cut pepper lengthwise in half, and remove stems and seeds; cut lengthwise into strips. In large bowl, toss vegetables, onions and sesame seeds. Makes about 6 cups.
\n<\/span><\/p>\n

3.<\/span>Prepare rice as label directs. Serve 1\/2 the vegetable mixture over 1 package rice drizzled with 1\/4 cup vinaigrette.
\n<\/span><\/p>\n

4.<\/span>In same large bowl, toss remaining 1\/2 the vegetables, 1 package rice and 1\/4 cup vinaigrette; cover and refrigerate up to 2 days. Makes about 3-1\/2 cups.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (3\/4 cup vegetable mixture,1\/3 cup rice, 1 tablespoon vinaigrette):
\n204 Calories, 5g Fat (0g Saturated), 0mg Cholesterol,
\n329mg Sodium, 36g Carbohydrates, 6g Fiber, 5g Protein<\/p>\n

<\/span><\/p>\n

Chef Tips<\/span>
\nTo make your own Asian vinaigrette, whisk 1\/4 cup refrigerated orange juice, 3 tablespoons less-sodium soy sauce, 1 tablespoon each honey and sesame oil, and 1 teaspoon grated fresh ginger. Makes about 1\/2 cup.<\/p>\n

For a spicy kick, stir sriracha or chili paste into bottled or homemade vinaigrette. <\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Planned for a grilled meal and it\u2019s raining? When grilling in the rain, keep the lid closed to protect the burning charcoal or cooking wood from moisture. Whenever you open the lid, rain \u2013 or at least moisture vapor in the air \u2013 will enter the inside of your grill and potentially extinguish your fire.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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