Vegetable Brown Rice Recipe

4.5 4 7
Vegetable Brown Rice Recipe
Vegetable Brown Rice Recipe photo by Taste of Home
Publisher Photo

Vegetable Brown Rice Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
Recommended: Veggie Burger Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 2 cups water
  • 1 cup uncooked brown rice
  • 1/2 teaspoon dried basil
  • 2 medium carrots, cut into matchsticks
  • 1 medium onion, chopped
  • 8 green onions, cut into 1-inch pieces
  • 1/2 cup raisins
  • 2 tablespoons olive oil
  • 2-1/2 cups frozen peas (about 10 ounces)
  • 1 teaspoon salt
  • 1 cup pecan halves, toasted

Directions

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.
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, lightly browned, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Vegetable Brown Rice in Light & Tasty August/September 2004, p37

Nutritional Facts

3/4 cup: 305 calories, 13g fat (1g saturated fat), 0 cholesterol, 397mg sodium, 41g carbohydrate (12g sugars, 7g fiber), 8g protein.

  • 2 cups water
  • 1 cup uncooked brown rice
  • 1/2 teaspoon dried basil
  • 2 medium carrots, cut into matchsticks
  • 1 medium onion, chopped
  • 8 green onions, cut into 1-inch pieces
  • 1/2 cup raisins
  • 2 tablespoons olive oil
  • 2-1/2 cups frozen peas (about 10 ounces)
  • 1 teaspoon salt
  • 1 cup pecan halves, toasted
  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.
  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, lightly browned, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Vegetable Brown Rice in Light & Tasty August/September 2004, p37

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Reviews forVegetable Brown Rice

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TerryH1387 User ID: 2222889 269159
Reviewed Jul. 8, 2017

"Very good!! My husband who continually tells me he doesn't like brown rice liked this a lot. Found the recipe in an old TOH magazine and will now put this on a regular rotation."

MY REVIEW
BarbraRenee User ID: 1066320 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."

MY REVIEW
Hannah0418 User ID: 1795891 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."

MY REVIEW
Raggamuffin User ID: 3425624 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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