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Vegetable Brown Rice

 Vegetable Brown Rice
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
9 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 242 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 313 mg sodium,

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Vegetable Brown Rice (continued)

Nutritional Facts: 32 g carbohydrate, 5 g fiber, 5 g protein.