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Carrot Brown Rice Pilaf Recipe

Carrot Brown Rice Pilaf Recipe

This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. —Paulette Cross, Lowville, New York
TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD:4 servings


  • 1 large onion, finely chopped
  • 2 medium carrots, shredded
  • 1 tablespoon butter
  • 1 cup uncooked brown rice
  • 2-1/2 cups vegetable stock
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned.
  • 2. Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork. Yield: 4 servings.

Nutritional Facts

3/4 cup: 231 calories, 4g fat (2g saturated fat), 8mg cholesterol, 551mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 4g protein.

Reviews for Carrot Brown Rice Pilaf

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Reviewed Jan. 20, 2016

"Very tasty. I found that 2.5 cups of water was too much."

Reviewed Jun. 9, 2013

"Good side dish!"

Mary Swisher
Reviewed Oct. 17, 2012

"I added some dried cranberries, 1 cup of peas, and some almonds (for crunch). My family truly loved it and cleaned it up. I learned that it needs to cook longer for brown rice, made my own veg. broth, otherwise, recipe was excellent. Mary"

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