Vegetable Brown Rice
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 8 servings.
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
Ingredients
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2 cups water
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1 cup uncooked brown rice
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1/2 teaspoon dried basil
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2 tablespoons olive oil
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2 medium carrots, cut into matchsticks
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1 medium onion, chopped
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8 green onions, cut into 1-inch pieces
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1/2 cup raisins
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2-1/2 cups frozen peas (about 10 ounces)
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1 teaspoon salt
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1 cup pecan halves, toasted
Directions
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1.
In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.
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2.
In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Nutrition Facts
3/4 cup: 305 calories, 13g fat (1g saturated fat), 0 cholesterol, 397mg sodium, 41g carbohydrate (12g sugars, 7g fiber), 8g protein.
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