Vegetable Brown Rice Recipe
- 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.
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.
Reviews for Vegetable Brown Rice
"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."
"A+!!! the raisens and pecans make it different than what you'd normally find in fried rice blends. easy to make."
"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."