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Carrot Brown Rice Pilaf

This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. —Paulette Cross, Lowville, New York
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    4 servings


  • 1 large onion, finely chopped
  • 2 medium carrots, shredded
  • 1 tablespoon butter
  • 1 cup uncooked brown rice
  • 2-1/2 cups vegetable stock
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large saucepan, saute onion and carrots in butter until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned.
  • Stir in the stock, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until rice is tender. Fluff with a fork.
Nutrition Facts
3/4 cup: 231 calories, 4g fat (2g saturated fat), 8mg cholesterol, 551mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 4g protein.

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Average Rating:
  • Joy
    Nov 8, 2019

    I decided to make at the absolute last minute to accompany the roast chicken, after discovering I had 1/2 an onion in crisper, I diced 1/2 of a yellow bell pepper as a filler. Otherwise followed the recipe, pushed pan off of the burner with lid on to rest while carving the chicken. Very fluffy, and tasty. Very pleased with outcome.

  • habenaroman
    Jan 20, 2016

    Very tasty. I found that 2.5 cups of water was too much.

  • pols005
    Jun 9, 2013

    Good side dish!

  • JKvigne
    Nov 29, 2012

    No comment left

  • mkaskela
    Nov 12, 2012

    No comment left

  • Mary Swisher
    Oct 17, 2012

    I added some dried cranberries, 1 cup of peas, and some almonds (for crunch). My family truly loved it and cleaned it up. I learned that it needs to cook longer for brown rice, made my own veg. broth, otherwise, recipe was excellent. Mary

  • mnccaleb
    Oct 13, 2012

    No comment left