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

Not a clue where I got this recipe. It makes for a nice change of pace and goes well with either chicken or fish.

Ingredients Nutrition


  1. Add the rice to the broth, bring to a boil.
  2. Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
  3. Allow the rice to sit covered for 10 minutes.
  4. When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
  5. Add sunflower kernnels, almonds and pepper flakes.
  6. Cook over medium-high heat until the almonds are browned.
  7. Add rice and parsley; stir until heated.
Most Helpful

5 5

Even not having every ingredient on hand, it was still delicious! I didn't have zucchini, so used 1/2 cup finely diced celery and about 1/4 cup diced onion in addition to the grated carrot. I doubled the sunflower seeds. I also didn't have red pepper flakes on hand, so missed out on the heat. That said, it was really good! It had a great crunchy texture; the rice was nice and fluffy--not gooey. Because I am not a health nut, I added 2 tablespoons of butter in with the rice and broth. We also salted at table-it is a lower salt recipe. As I was making it, I thought raisins or other dried fruit would be good also. Paula G, thanks for another super recipe! We eat a lot of brown rice and I will be making this often!

4 5

I thought this was really good. I liked the additions to jazz up plain brown rice. I like that there isn't any butter or extra, unneeded fat added to it. I added a little chopped onion and a dash of garlic powder. I'll definitely make this again.

5 5

I made this tonight to go with Pineapple Chicken. Love the veggies and nuts. I'll probably add a little garlic and onion next time.