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 Oxmoor House

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. 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.
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