Community Pick
Brown Rice and Carrot Pilaf
"Use this as a side dish to a meal. It is a bit different than ordinary vegetables. This can also be a vegetarian meal."
photo by casey
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 tablespoons butter or 3 tablespoons margarine
- 1 large onion, finely chopped
- 1 cup carrot, coarsely grated
- 1 cup long grain brown rice
- 2 1⁄2 cups vegetable stock
- salt and pepper
- 1⁄2 cup parsley, chopped
- 2 cups bean sprouts (optional)
directions
- Melt butter in a 2 quart pan at med-high heat.
- Add onion and carrot and cook about 5 minutes.
- Stir in rice and cook until rice browns slightly.
- Add stock and seasonings.
- Cover and simmer until rice is tender, about 45 minutes.
- Stir in parsley and sprouts just before serving.
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Reviews
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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! -
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. -
Horrible. Maybe it would have worked with olive oil, but it tasted awful cooked on butter.
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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 -
I love this recipe. I don't add the bean sprouts. But the smell of carrots and onions cooking in butter remind me of Morocco. So I add cinnamon and cumin.<br/>Thanks for posting it
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Tweaks
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I added a red pepper along with the other vegetables and used chicken broth instead of vegetable stock. I also had too much liquid at the end of the cooking time so I followed another reviewer's guide to put this in the microwave to dry it out some. Will use a little less liquid next time. Very good, healthy recipe. Thank you for posting.
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I wasn't a big fan of this recipe. My husband used chicken broth instead of vegetable stock, which may have ruined it. It was way to salty. We will not be making this again.
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very nice recipe to built variations on, and so healthy too. i used olive oil instead of butter and cilantro for parsley, and low-sodium veg broth. since i made this as a side dish for an indian meal, i also used some mustard seeds when i was sauteeing the onion. i think this lent it more flavor. next time i might use cumin seeds for a variation.
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I expected this to have a little more flavor. I used chicken broth instead of vegetable broth. It was good, but next time I may add more seasonings. -
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!
see 3 more tweaks
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
