Brown Rice and Carrot Pilaf

From: eatrealfood

On Apr 22, 2009

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.

From: design*girl

On Oct 22, 2008

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.

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: 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.