I can't believe I've never done this before. This was way too easy and saved me from dirtying extra dishes.
I drizzled this combo in a flax oil-lemon olive oil-tamari-umeboshi plum vinegar dressing. Excellent side dish- but I ate a big bowl for my dinner. It could use some grilled tofu on top or something, though. I imagine this would work with nearly any vegetable -carrots, cabbage, sweet potato, broccoli- you'd just have to cut it smaller or larger (or shred it) to make sure it gets fully cooked.
Anyhow, I love that the veggies could cook in the same pan as the rice. And the leftover veggie-spiked brown rice can go in burritos, stir fries, etc. Am I the last person on earth to try this?