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Nutrition Facts
Serving Size 1 (139g) Recipe makes 6 servings
Calories 181
Calories from Fat 52		(29%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 254mg		7%
Total Carbohydrate 27.5g		9%
	Dietary Fiber 2.3g	9%
	Sugars 1.2g
Protein 5.9g		11%
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Health Nut Brown Rice

Recipe #90059 | 1¼ hours | 10 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

By: PaulaG
Apr 26, 2004

Not a clue where I got this recipe. It makes for a nice change of pace and goes well with either chicken or fish.

SERVES 6 (change servings and units)

Ingredients

1 cup long grain brown rice
2 cups reduced-sodium chicken broth
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
3 tablespoons sunflower seeds
3 tablespoons sliced almonds
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons fresh parsley, minced or 1 tablespoon dired parsley flakes

Directions

1
Add the rice to the broth, bring to a boil.
2
Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
3
Allow the rice to sit covered for 10 minutes.
4
When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
5
Add sunflower kernnels, almonds and pepper flakes.
6
Cook over medium-high heat until the almonds are browned.
7
Add rice and parsley; stir until heated.

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Featured Reviews for This Recipe

From: MollyJ

On Nov 11, 2009

I tried this recipe to try to lure DS to like brown rice. Didn't really float with him but DH really liked it so it will go into my cookbook. I did not have zucchini so I cut some celery into match stick size pieces. Used a little leftover slivered almonds and pine nuts along with the sunflower seeds. Tasty and crunchy and satisfying.

1 person found this review helpful

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From: Tony Rules The Kitchen... Sally Watches!

On Aug 28, 2009

We loved it as a side to our Grilled Chicken. Very nice flavor and we will have it again in the very near future! Thank you!

0 people found this review helpful

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From: Sharon123

On Jun 4, 2004

This made a wonderful dinner with a multi-layered salad. Yum! I used chicken style broth to make it vegetarian. I didn't have sunflower seeds, so added a little toasted wheat germ. I splashed on some soy sauce and I was in heaven! Thanks so much!

6 people found this review helpful

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