Simple Brown Rice Pilaf

"This is a quick and simple side dish that I throw together regularly with ingredients I almost always have on hand. It's tasty and healthy!"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by *Parsley* photo by *Parsley*
Ready In:




  • Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
  • Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
  • Remove from heat and let stand 5 minutes.
  • Fluff with fork.
  • Season with salt and pepper to taste.

Questions & Replies

Got a question? Share it with the community!


  1. Very quick and easy to make. Tasty! I don't think guests would believe it was so simple. It accompanied the tilapia I grilled on my brand new George Foreman grill, so I had quite a delicious healthy meal. Will try adding nuts to the pilaf next time. I think that would add a nice flavor; however, it was very good just exactly as the recipe was printed.
  2. I've made this recipe so often that I don't even need measure the spices anymore. My fav way to make brown rice
  3. This was very easy and tasty. Highly recommend.
  4. As a preference I like to saute' the garlic and onion in the butter. As a little tweak when the rice is done, but before the fluff, like to add minced parsley and coarsely chopped pine nuts to the pan to let them warm/steam slightly. Use the fluff to mix the parsley and pine nuts with the rice and it's good to go. The parsley adds color and the pine nuts compliment the flavor and adds texture to the rice.
  5. Since my husband is on a low fat low sodium diet, I cut the chicken broth in half and the other half water.Very easy to make.


  1. Great recipe. I am eating a lean diet, so I made a few moderations. The rice was accompanying beef, so I substituted beef broth for the chicken stock. I added 1/4 cup chopped white onion and green pepper, sauted in 1 tsp. butter. Omitted the onion flakes. It had a wonderful flavor, my 5 and 6 year old kiddos ate it up.



Find More Recipes