Vegetable Brown Rice Recipe

4.5 3 6
Vegetable Brown Rice Recipe
Vegetable Brown Rice Recipe photo by Taste of Home
Publisher Photo

Vegetable Brown Rice Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. Meanwhile, 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.
Originally published as Vegetable Brown Rice in Light & Tasty August/September 2004, p37

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Reviews forVegetable Brown Rice

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BarbraRenee User ID: 1066320 143762
Reviewed Nov. 8, 2011

"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."

MY REVIEW
Hannah0418 User ID: 1795891 150309
Reviewed Feb. 25, 2011

"A+!!! the raisens and pecans make it different than what you'd normally find in fried rice blends. easy to make."

MY REVIEW
Raggamuffin User ID: 3425624 56843
Reviewed Feb. 26, 2010

"To me it was good, it wasn't great. I liked the fruit and nuts in the rice but nobody else in my family liked it, so I won't make this again."

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