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I was so excited when this summer began. Our family has started on a journey of eating more fresh vegetables and fruits so I couldn’t wait for our local farmer’s markets to open. We usually stroll through the stands once a week and pick up everything from yellow tomatoes to fresh herbs to tasty home made confections. I normally prepare a vegetable stir-fry, but this time I tried something new.
Brown Rice Vegetable Wraps
This is a wonderful summer vegetable recipe from A Very Veggie World cookbook by Clare Crespo. It’s a great inspiration for ways to make eating vegetables fun again for the whole family and comes as a special edition of the Crock Country Chronicle from Country Crock. With 70% less saturated fat and 30% fewer calories than butter – it’s a great way to add flavor to your favorite dish.
In addition to the recipe ingredients I also added some fresh green bell pepper since it’s one of my family’s favorites. Feel free to experiment with different veggies like broccoli, squash, capers and more – create your perfect veggie wrap. Need something more substantial? Try adding chopped chicken breast or black beans.
You can also use instant brown rice if you’re in a pinch for time. Just cut back the amount of vegetable broth you use when you saute your filling.
Before baking I drizzled melted Country Crock over my wraps and sprinkled lightly with garlic powder. I served mine with fresh sliced yellow tomatoes. You can also use purple cabbage for a beautiful burst of color on your plate.
- 4 Tbsp Country Crock Spread
- 20 Green Onions (green set aside, white chopped)
- 2 Carrots, diced
- 2 Cloves Garlic, minced
- 3 cups vegetable broth
- 1 cup uncooked brown rice
- ½ Green Bell Pepper, chopped
- 1 tsp Garlic Powder
- ¼ cup tomato paste
- ⅛ tsp fresh or dried oregano, crushed or minced
- ½ cup green peas (optional)
- 8 Large Cabbage leaves (green or purple)
- Boil cabbage leaves in a large pot of water - approximately 5 minutes until soft. Set aside to cool.
- Turn off heat to water. Place green onion stems in water to soften.
- Melt 3 tbsp Country Crock spread in a large skillet on medium heat
- Add chopped onion, carrots, garlic and bell pepper.
- Cook until soft.
- Add broth, rice, tomato paste and oregano. Stir until paste is dissolved.
- Bring to a boil.
- Reduce heat, cover and simmer for approx. 40 min (until liquid is absorbed)
- Heat oven to 375 F
- Assemble wraps as shown in image above
- Place wraps in baking dish with ½ inch of water.
- Drizzle remaining 1 tbsp of Country Crock over wraps and sprinkle lightly with garlic powder (optional pepper)
- Bake for 20 minutes.
- Set wraps on serving plate.
- Wrap softened green onion steps around each wrap, tie at the top.
Country Crock wants to share the Summer Vegetable love – One (1) RJC reader will win a Country Crock Summer Veggie Appreciation Prize Pack:
- Summer veggie/picnic basket
- Happy Face colander
- Veggie Peeler
- Bamboo cutting board from Crate&Barrel
- A Very Veggie World cook book
- Coupon for a free tub of Country Crock
Giveaway ends: August 30, 2012 @ 11:59 PM EST. Open to US residents 18+. Winner will be notified via email and have 48 hours to respond or another winner will be selected. Prize will be shipped from sponsor company.
a Rafflecopter giveaway
This post is in partnership with Country Crock Spread. I received a complementary prize pack seen above in exchange for my honest opinions and hosting this giveaway.
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