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Vegetable Brown Rice

Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 cups water
  • 1 cup uncooked brown rice
  • 1/2 teaspoon dried basil
  • 2 tablespoons olive oil
  • 2 medium carrots, cut into matchsticks
  • 1 medium onion, chopped
  • 8 green onions, cut into 1-inch pieces
  • 1/2 cup raisins
  • 2-1/2 cups frozen peas (about 10 ounces)
  • 1 teaspoon salt
  • 1 cup pecan halves, toasted

Directions

  • In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.
  • In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 305 calories, 13g fat (1g saturated fat), 0 cholesterol, 397mg sodium, 41g carbohydrate (12g sugars, 7g fiber), 8g protein.

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