Brown Rice and Carrot Pilaf

Total Time
1hr 5mins
10 mins
55 mins

Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal.

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  1. Melt butter in a 2 quart pan at med-high heat.
  2. Add onion and carrot and cook about 5 minutes.
  3. Stir in rice and cook until rice browns slightly.
  4. Add stock and seasonings.
  5. Cover and simmer until rice is tender, about 45 minutes.
  6. Stir in parsley and sprouts just before serving.
Most Helpful

5 5

I'm always interested in recipes using brown rice and on the day I needed to make something other than just the rice instead of the usual potatoes, I looked this up. I am so glad to have found this!By way of this recipe and not having all the ingredients on hand, the result was a keeper. I only had chicken broth, no vegetable stock. The can of broth amounted to 2 cups so I needed another half cup of liquid. To try and keep in tune with the recipe, I added a half cup of water with a couple of teaspoons of Knorr Vegetable Soup mix in it. Also had no parsley or bean sprouts but added frozen petite peas instead. Followed cooking directions up to # 6 because I put the peas in at the same time as the stock. The rice absorbed all the flavors, and the vegetables were tender and tasty as well. Thanks, Tebo for a wonderful base recipe!

5 5

This was excellant, added alot of flavour to rice, changing my famillies idea about rice. I love finding new ways to make the stuff, especially recipes with brown rice. Also a great use of carrots. I've also made this with white rice and just adjusted the time (more like 10-15 minutes, and the amount of liquid, twice the measure of rice. I also added some rosemary, delicious.

5 5

Found, and made, this recipe tonight. I added garlic while frying the carrot and onion, as well as a 1/4 cup of cooked peas after the dish was finished cooking. Also, I like my brown rice a little more el dante, so only used 1 1/2 cups of water and boiled it all down for about 48 minutes, then let it sit for 5. It was delish!! This will be one of my new staples. ps instead of parsley (which I never buy), sprinkling a bit of chopped green onion before serving works just as well. Thanks for the recipe