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Carrot Brown Rice Pilaf

 Carrot Brown Rice Pilaf
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
4 ServingsPrep: 15 min. Cook: 45 min.


  • 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


  • 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.