Health Nut Brown Rice

"Not a clue where I got this recipe. It makes for a nice change of pace and goes well with either chicken or fish."
photo by Tashi123 photo by Tashi123
photo by Tashi123
photo by CaliforniaJan photo by CaliforniaJan
photo by WiGal photo by WiGal
photo by superblondieno2 photo by superblondieno2
photo by MsSally photo by MsSally
Ready In:
1hr 10mins




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

Questions & Replies

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  1. Rose is Rose
    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!
  2. Tashi123
    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.
  3. Alisa Lea
    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.
  4. mama smurf
    Yummy! Yummy! Yummy! I made this to go with recipe#392155#392155 and I am soooo glad I did. Delicious! I did use Texmati Royal Blend Rice (white, brown, red and wild rice) and added some diced onion and garlic along with fresh parsley. Definately going into my Favorites of 2012. I could believe that DH ate it all and wanted more. Thank you for posting!
  5. Amy V2
    Delicious! I used 3 c. instant brown rice, 1 c. each carrots & zucchini, handful each of seeds & almonds, & 2 lg. cloves garlic. Revised: this time I used 1 c. long grain brown rice, 1/2 shredded zucchini, a little chopped celery, 1 clove garlic, almonds, and seeds and my hubby said he liked it :) Kids didn't, but they change their mind everytime!


  1. Belgicook
    Super recipe. I actually doubled the recipe to make it a main dish for four people. I didn't have red pepper flakes and used sesame seeds instead of the sunflower seeds, but other than that I followed the recipe exactly. I got gobbled up in no time, and I feel like maling some more for myself tonight! Thanks for a great recipe!
  2. Sask Girl at Heart
    What a wonderful recipe. It turned out great! A keeper in my books. Didn't have zucchini last time I made it, so used raisins instead. They go perfectly with the carrots.


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