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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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Brown Rice and Carrot Pilaf

Recipe #12716 | 1¼ hours | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Tebo
Oct 16, 2001

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

SERVES 6 (change servings and units)

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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Browse similar recipes by category

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: Gruenes

On Jul 28, 2009

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.

0 people found this review helpful

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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.

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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!

3 people found this review helpful

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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.

2 people found this review helpful

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