Brown Rice and Carrot Pilaf

  • Prep Time: 10 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6
  • About This Recipe

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

    Ingredients

  • 3tablespoons butter or 3tablespoonsmargarine
  • 1largeonion, finely chopped
  • 1cupcarrot, coarsely grated
  • 1cuplong grain brown rice
  • 2 1/2 cupsvegetable stock
  • salt and pepper
  • 1/2 cupparsley, chopped
  • 2cupsbean 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.
  • Reviews

  • “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.”

  • “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.
    Thanks for posting it”

  • “This is a perfect recipe because it’s so easy to substitute. I used beef stock and red bell pepper, along with some garlic powder and stirred in some pine nuts along with the parsley. Turned out great! I will be making this often. Thanks for sharing this recipe Tebo.”

  • “A nice way to use brown rice.I did have to boil it with the lid off for the last 5-10 minutes to get the liquid absorbed.I used chicken broth and added 1/2 tsp of dried thyme since I love the combo of thyme and carrots together. my toddler gobbled it up!Will use 2 cups of liquid next time.”

  • “Whenever I have a little extra time, I make this instead of plain brown rice.I experiment with the added veggies – sometimes I’ll throw in onion and celery, other times just the carrot.Thanks for sharing!”

  • “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.”

  • “Very tasty recipe.I had too much liquid left after one hour of simmering however.I finished it in the microwave for 8 minutes.I could have had it on to slow of a simmer.The taste is worth trying it again with maybe a fourth cup less liquid.I used chicken stock since it was all I had but otherwise followed the recipe for 3 servings.”

  • “This was very, very good! I only used half of a large onion and chopped baby carrots instead of grated carrots. It is a excellent side dish and easy to prepare. Next time I’ll add some peas. I omitted the bean sprouts because I don’t like them. This will go in my cookbook for sure!”

  • “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.”

  • “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.”

  • “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.”

  • “This is really delicious!I didn’t have the bean sprouts or the parsley, but it was still good.I did use chicken broth instead of vegetable broth because that was what I had on hand.Mine took about 55 minutes to get done.It seemed a bit too sweet and perhaps that was from not having the parsley and bean sprouts to go with it.It was very good, very easy and I will make it again!Tebo, thanks for a great recipe!”

  • “We really enjoyed this. I only had 1 can of broth (14 oz.) so added 6 oz of water. I added 1 minced clove of garlic along with the other vegetables. I did not use the beans sprouts, but since I served this with roast turkey I added 1/4 of dried cranberries. It looked and tasted great.”

  • “The carrots really blended well with the brown rice, and this came out very flavorful. I followed Heather U.’s advice and only used about 1 Tbsp of olive oil rather than the 3 Tbsp of butter. I also used Recipe #222952 for the vegetable stock, and served the cauliflower as another side. This is a nice way to do brown rice.”

  • “I made this when we had guests, and it made a very moist, very tasty side dish for 8 people, plus a smidgen leftover for lunch the next day.Thanks for the wonderful pilaf recipe!”

  • “This was just OK for me. My boys seemed to like it, but I thought it had an odd taste.Maybe it would have tasted a bit better if I would have used Chicken stock rather than vegetable stock.Thanks for the recipe.”

  • “Hubby loved this. It was very good. Changes I made was to use olive oil instead of butter, chix broth instead of vege broth and I added minced garlic.”

  • “I really enjoyed this recipe. I’m trying to find ways to make brown rice taste good and this one was a winner! My husband went back for seconds. I didn’t have vegetable stock so I used chicken broth and it turned out great.”

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