Favorite Brown Rice Pilaf
photo by Lalaloula
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup brown rice
- 1 onion, chopped
- 2 large garlic cloves, chopped
- 1 large carrot, chopped
- 3⁄4 cup frozen peas
- 3⁄4 cup frozen corn
- salt and pepper
- 1 1⁄2 teaspoons basil
- 1 1⁄2 teaspoons oregano
- 1 1⁄2 teaspoons olive oil
directions
- saute onion and garlic in oil until onion is translucent, about five minutes. Stir frequently to prevent onion and garlic from burning.
- Add carrot and let saute 3 more minutes.
- Add brown rice and stir until rice is coated with the olive oil.
- Cover with about 2 cups of water, and add the corn, peas, salt, pepper, basil and oregano.
- Let it come to a boil and then let it simmer until ready. Stir occasionally to prevent the bottom from sticking to the pot.
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Reviews
-
This is a nice basic brown rice salad with good flavour. It was easy and quick to make and the addition of the different veggies was really yummy. However I felt it needed a bit more seasoning than what was listed. I added some more garlic, chilli powder, black pepper and herb infused salt.<br/>Thank you very much for sharing this nice recipe with us, Ill make it again!<br/>Made and reviewed for your being VIP during Veggie Swap #34 May 2011.
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We really liked the flavour of this healthy side dish. The only problem was that my rice was a little crunchy in the middle and the pilaf was kind of "gummy". I'm thinking that I would make this again but cook the rice and then add the veggies. OR I can try making it in my steamer. Made for Went to the Market tag game. Thanks so much Studentchef! :)
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I used margarine instead of olive oil (didn't see the oil at the bottom), left out carrots (was being served with a stir fry), used 1 tsp each of dried basil and oregano. I did this in a fry pan and let it simmer for 35 minutes, but it still didn't get fluffy, was a little bit crunchy. The kids liked the flavor, so I will try it again using more than 2 cups water and possibly transferring to the corning ware dish I usu. make brown rice in. The flavor was pretty intense (unlike regular brown rice and butter) so I'm surprised (pleased!) that the kids liked it. Well worth trying again. Thanks.
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Tweaks
-
I used margarine instead of olive oil (didn't see the oil at the bottom), left out carrots (was being served with a stir fry), used 1 tsp each of dried basil and oregano. I did this in a fry pan and let it simmer for 35 minutes, but it still didn't get fluffy, was a little bit crunchy. The kids liked the flavor, so I will try it again using more than 2 cups water and possibly transferring to the corning ware dish I usu. make brown rice in. The flavor was pretty intense (unlike regular brown rice and butter) so I'm surprised (pleased!) that the kids liked it. Well worth trying again. Thanks.
RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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