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Carrot Brown Rice Pilaf Recipe

Carrot Brown Rice Pilaf Recipe photo by Taste of Home

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This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. —Paulette Cross, Lowville, New York

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Carrot Brown Rice Pilaf Recipe

Prep: 15 min. Cook: 45 min.

Yield: 4 Servings

15 45 60

Ingredients

1 large onion, finely chopped
2 medium carrots, shredded
1 tablespoon butter
1 cup uncooked brown rice
2-1/2 cups vegetable stock
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned.
Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 231 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 551 mg sodium, 44 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Carrot Brown Rice Pilaf in Healthy Cooking October/November 2012, p45

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Carrot Brown Rice Pilaf

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(1-1) of 1 reviews

Reviewed on Oct. 17, 2012 by Mary Swisher

I added some dried cranberries, 1 cup of peas, and some almonds (for crunch). My family truly loved it and cleaned it up. I learned that it needs to cook longer for brown rice, made my own veg. broth, otherwise, recipe was excellent. Mary