Artichoke Hearts, Veggies and Brown Rice Delight

Brown rice is definitely a much wiser choice than regular rice, since it is loaded with great nutrients, and high in fiber.

Rice is rich in naturally occurring oils, which help normalize cholesterol levels.

Rice is a gluten free grain and considered a low glycemic index which can stabilize blood sugar.

Brown rice can lower the risk for some types of cancer due to it’s minerals and whole grain properties.


It is important to rinse the rice thoroughly under running water before cooking, to get rid of dirt and debris.

Try this amazing fully-loaded vegetable and brown rice heaven!

Pretty easy to make, and it is rich, yet lean, with just a bit olive oil, which is super good for you! Also, it has lots of flavors that go very well together.



2 carrots, cubed

2 celery stalks, thinly sliced 

1 medium onion, chopped

2 green onions, sliced

Steamed artichoke hearts cut into 4 - 12.68oz or 360g

1 tablespoon olive oil

1 clove garlic, minced

1 cup brown rice

2 cups boiling water

1 teaspoon vegetable paste



3 medium eggplants, cubed

Olive oil spray



Heat oven to 375 F

Take a baking sheet and line with a parchment paper.

Lay the eggplant on the baking sheet, sprinkle with salt, spray with olive oil and bake until golden brown and tender. (about 20 minutes)

In a wide pot add olive oil and onion, sauté for a few minutes, then add garlic, salt, pepper, celery and carrots.

Sauté for a few more minutes. Then add artichoke hearts, and rice, sauté for couple minutes, add water and vegetable paste. Bring to a boil, and then simmer for about 30 minutes until all the water have evaporated.

Add the eggplant, mix and serve.

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