Ridiculously easy and surprisingly flavorful. I couldn't help but add a pat of butter in at the end, and that made it even better.
Brown Rice Pilaf
Brown rice's characteristic color comes from the natural bran layer left on the rice grain during processing. The bran also gives cooked brown rice its chewy texture, nutty flavor, and healthy dose of fiber.
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 117
- Calories from fat: 20%
- Fat: 2.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.8g
- Carbohydrate: 20.2g
- Fiber: 1.6g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 159mg
- Calcium: 0.0mg
Ingredients
- 2 cups fat-free, less-sodium chicken broth
- 1 cup uncooked brown rice
- 1/2 cup shredded carrot
- 1/2 cup finely chopped celery
- 1/4 cup finely sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, minced
- 3 tablespoons slivered almonds, toasted
Preparation
- 1. Bring broth to a boil in a heavy saucepan; stir in rice and next 6 ingredients. Cover, reduce heat, and simmer 50 to 55 minutes or until rice is tender and liquid is absorbed. Stir in almonds. Serve immediately.
Brown Rice Pilaf Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
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