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Vegetable Brown Rice Recipe

Vegetable Brown Rice Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD:9 servings


  • 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.

Nutritional Facts

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

Reviews for Vegetable Brown Rice

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BarbraRenee 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."

Hannah0418 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."

Raggamuffin 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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