17 Reviews of Brown Rice and Carrot Pilaf

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.

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: Charishma Ramchandani

On Nov 16, 2001

Excellent, we make this at home but use cilantro instead of parsley and water instead of vegetable stock. I love brown rice alot and mom insists on carrots, so it's a great combination!

From: Heather U.

On May 9, 2005

Tebo, this pilaf is fantastic. I really enjoyed it, and so did my white-rice-loving husband. Only changes I made were to use just a tbsp of olive oil rather than the 3 tbsp butter, I added a couple cloves of minced garlic, and I used just 2 c of water. After sauteeing everything together, I added the water, brought to a boil, and then baked it covered in the oven at 400F for 45-50 min or so. It was really easy, and the flavor is excellent. Thanks!

From: brownshawver

On Feb 17, 2006

I really enjoyed this recipe. I'm trying to find ways to make brown rice taste good and this one was a winner! My husband went back for seconds. I didn't have vegetable stock so I used chicken broth and it turned out great.

From: Rose is 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: crazycookinmama

On Apr 3, 2007

This was just OK for me. My boys seemed to like it, but I thought it had an odd taste. Maybe it would have tasted a bit better if I would have used Chicken stock rather than vegetable stock. Thanks for the recipe.

From: Kiko

On Aug 18, 2004

I have been trying to make brown rice taste good for a while now. Your recipe makes it taste so good! We will actually eat the left overs (and not just pretend we will). Thank you.

From: SJG3483

On Dec 22, 2002

When I made this, I cooked it part way and then let it soak in the fridge overnight. The next day, the rice has absorbed all the water so I added a little more and then finished cooking it. This preparation gave it a different texture. I expected to have tons left over, but there was hardly any.