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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 184 | ||
| Calories from Fat 60 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 59mg | 2% | |
| Potassium 192mg | 5% | |
| Total Carbohydrate 28.4g | 9% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.2g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 3 tablespoons butter or 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
1
Melt butter in a 2 quart pan at med-high heat.2
Add onion and carrot and cook about 5 minutes.3
Stir in rice and cook until rice browns slightly.4
Add stock and seasonings.5
Cover and simmer until rice is tender, about 45 minutes.6
Stir in parsley and sprouts just before serving.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Rambling Rose
On May 27, 2008
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!
From: herbsnflowers
On Apr 27, 2008
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.
From: jan...
On Nov 14, 2007
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!
From: CookQueen
On Feb 20, 2007
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.
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