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Nutrition Facts
Serving Size 1 (118g) Recipe makes 4 servings
Calories 143
Calories from Fat 34		(24%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 109mg		4%
Potassium 103mg		2%
Total Carbohydrate 23.2g		7%
	Dietary Fiber 0.7g	2%
	Sugars 1.5g
Protein 3.6g		7%
detailed view... how is this calculated?

Simple Brown Rice Pilaf

Recipe #50449 | 10 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: HollyGolightly
Jan 8, 2003

This is a quick and simple side dish that I throw together regularly with ingredients I almost always have on hand. It's tasty and healthy!

SERVES 4 (change servings and units)

Ingredients

1 cup instant brown rice
1 cup chicken stock
1 tablespoon butter or margarine
1 green onion, thinly sliced
1 clove garlic, minced
1 tablespoon minced onion flakes
1 teaspoon garlic salt
salt & fresh ground pepper

Directions

1
Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
2
Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
3
Remove from heat and let stand 5 minutes.
4
Fluff with fork.
5
Season with salt and pepper to taste.

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Featured Reviews for This Recipe

From: Stefanie828

On Sep 22, 2009

I've made this recipe so often that I don't even need measure the spices anymore. My fav way to make brown rice

0 people found this review helpful

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From: dragonpawz

On Sep 15, 2009

Since my husband is on a low fat low sodium diet, I cut the chicken broth in half and the other half water.Very easy to make.

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From: CareyLee

On Jan 7, 2009

My husband & I are trying to lose weight & watch what we eat. This was a great recipe for brown rice. It was soooo easy to make although a little salty so I would probably recommend & low sodium chicken broth but besides that it was perfect!

2 people found this review helpful

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From: Chef #178772

On Mar 14, 2009

Great recipe. I am eating a lean diet, so I made a few moderations. The rice was accompanying beef, so I substituted beef broth for the chicken stock. I added 1/4 cup chopped white onion and green pepper, sauted in 1 tsp. butter. Omitted the onion flakes. It had a wonderful flavor, my 5 and 6 year old kiddos ate it up.

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Read all 14 reviews