Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

When I was a kid my dad came home form work one day and told my mom we weren't going to eat red meat anymore. This coming from a meat and potatoes type of guy was quite surprising to say the least. At that time my mom switched from white rice to brown as she feared we would need an extra nutrient boost. That change didn't make me to happy...brown rice was not at the top of my favorites list. So one day we jazzed it up a bit. Hope you like what we came up with. My family does. (Note: We eat this as a main dish, not a side that is why the serving size is more then a 1/2 cup)

Ingredients Nutrition

Directions

  1. Cook brown rice according to package directions and set aside.
  2. Chop, onion, celery, carrot and mince garlic.
  3. Place olive oil in a large skillet and heat over medium-high. Add the onion, garlic, carrot, and celery and stir to combine. Continue to stir until vegetables are tender and aromatic; about 5 minutes.
  4. Add the cooked brown rice to the skillet and stir well to combine all ingredients.
  5. Continue to heat until rice is hot.
  6. Add the grated cheese and sunflower seeds and stir until cheese is melted and everything is well mixed.
Most Helpful

Yummmm...Very satisfying, flexible recipe. You could all all kinds of veggies to this. I would use a little less seeds next time, but loved the texture and flavor they added. Thanks for sharing the recipe.

Lucky in Bayview August 19, 2015

I used short grain brown rice(my favcrite!) and enjoyed this dish with a mushroom side. I enjoyed the veggies and the cheese was good too. I liked the crunch of the sunflower seeds. Thanks! Made for the Australian Swap March 2010.

Sharon123 March 07, 2010

A hearty meal that sticks to the ribs. Have to agree with White Rose Child do not be afraid to try other veggies (thinking baby portabellas would be good). The sunflower seeds give the brown rice a nice new texture and taste. Thanks so much for the post.

Debbwl August 01, 2009