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Vegetable Brown Rice Recipe

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Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma

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Vegetable Brown Rice Recipe

Prep: 25 min. Cook: 30 min.

Yield: 9 Servings

25 30 55

Ingredients

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 medium carrots, cut into thin 1-inch strips
1 cup chopped onion
9 green onions, cut into 1-inch strips
1/2 cup raisins
2 tablespoons olive oil
1 package (10 ounces) frozen peas, thawed
1 teaspoon salt
1 cup pecan halves, toasted

Directions

In a small saucepan, bring water to a boil. Stir in rice and basil. Reduce heat to medium-low; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed. fluff with a fork.
In a large nonstick skillet, stir-fry the carrots, onion, green onions and raisins in hot oil for 5-7 minutes or until vegetables are lightly browned. Add the peas and salt; cook 1 minute longer or until vegetables are tender. Stir in pecans and rice; heat through. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 242 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 313 mg sodium, 32 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Vegetable Brown Rice in Light & Tasty August/September 2004, p37

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Reviews for Vegetable Brown Rice (3)

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Vegetable Brown Rice

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Reviewed on Nov. 08, 2011 by BarbraRenee

This is phenomenal! Everyone I serve this to comments on how great it is. Nice blend of sweet and salty, crunchy and chewy. I make this often and will continue to do so. Can be made ahead and reheats just like fresh.