Herbed Brown Rice Pilaf

Herbed Brown Rice Pilaf Recipe
Oxmoor House
This is comfort food at its finest. For a little crunch, add some toasted almonds or pine nuts. Serve with Simplest Roast Chicken Ever.

 

Yield:

Serves 4 (serving size: 1/2 cup)
Total time: 57 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 17 Minutes
Total: 57 Minutes

Nutritional Information

Calories 122
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 2.3 g
Carbohydrate 21.7 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 164 mg
Calcium 22 mg

Ingredients

1/2 cup uncooked brown rice
2 teaspoons olive oil
2/3 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped carrot
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon minced fresh rosemary
3/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Cook rice according to package directions, omitting salt and fat.

2. While rice cooks, heat a medium skillet over medium-high heat. Add oil; swirl to coat. Add onion, celery, and carrot; sauté 5 minutes or until tender. Remove from heat; stir in parsley and remaining ingredients. Add vegetable mixture to cooked rice; fluff with a fork. Serve immediately.

Tip: Chop all your vegetables and herbs in the morning so when you come home from work, the recipe is a cinch to complete.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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