Step-by-Step Recipe:

1. Cooking the White Rice:

• Wash the rice thoroughly and soak for 15 minutes.
• In a pot, bring 1 ¾ cups of water to a boil. Add the soaked rice, cover, and simmer on low heat for about 15-18 minutes, until the water is fully absorbed. Remove from heat and let it rest for 5 minutes. Fluff with a fork.

2. Preparing the Vegetables:

• In a large pan, heat 1 tbsp of olive oil and sauté the broccoli, carrots, and bell peppers for 3-4 minutes until tender but slightly crisp.
• Add the mushrooms, peas, corn, and baby spinach. Sauté for another 2- 3 minutes until the spinach wilts slightly.

3. Combining & Seasoning:

• Add the cooked rice to the sautéed vegetables.
• Drizzle with soy sauce, remaining olive oil, lemon juice, pepper, and salt. Mix gently until all ingredients are evenly coated.

4. Final Touch:

• Serve the rice and vegetable bowl warm, topped with chopped parsley or cilantro for freshness.

This light yet filling meal is perfect for lunch or dinner, offering a balance of flavor and nutrition without compromising on taste!