Carrot Brown Rice Pilaf
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 4 servings.
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
Ingredients
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1 large onion, finely chopped
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2 medium carrots, shredded
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1 tablespoon butter
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1 cup uncooked brown rice
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2-1/2 cups vegetable stock
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1 tablespoon dried parsley flakes
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 231 calories, 4g fat (2g saturated fat), 8mg cholesterol, 551mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 4g protein.
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