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Carrot Brown Rice Pilaf Recipe
Carrot Brown Rice Pilaf Recipe photo by Taste of Home

Carrot Brown Rice Pilaf Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Carrot Brown Rice Pilaf in Healthy Cooking October/November 2012, p45

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.

Reviews for Carrot Brown Rice Pilaf

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jun. 9, 2013

Good side dish!

MY REVIEW
Reviewed Oct. 17, 2012

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

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