Health Nut Brown Rice

PaulaG's Note:

Not a clue where I got this recipe. It makes for a nice change of pace and goes well with either chicken or fish.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 cup long grain brown rice
• 2 cups reduced-sodium chicken broth
• ½ cup carrot , shredded
• ½ cup zucchini , shredded
• 3 tablespoons sunflower seeds
• 3 tablespoons sliced almonds
• ¼ teaspoon red pepper flakes
• 1 teaspoon olive oil
• 2 tablespoons fresh parsley, minced or 1 tablespoon dired parsley flakes

Directions:

1. Add the rice to the broth, bring to a boil.
2. Reduce heat, cover the pan with a tight fitting lid and cook for 50 minutes.
3. Allow the rice to sit covered for 10 minutes.
4. When the rice is almost done, cook the carrot and zucchini in olive oil for 2 minutes.
5. Add sunflower kernnels, almonds and pepper flakes.
6. Cook over medium-high heat until the almonds are browned.
7. Add rice and parsley; stir until heated.

Reviews

[CaliforniaJan]

I loved this rice, which I made for the ZWT #7 for Witchin Kitchen team. I increased the veggies and also added about 1/2 diced onion to the mix. The little kick from the red pepper puts it over the top. It is jumping into my Best of 2011 Cookbook. Thanks for posting!

[Amy V#2]

Delicious! I used 3 c. instant brown rice, 1 c. each carrots & zucchini, handful each of seeds & almonds, & 2 lg. cloves garlic. Revised: this time I used 1 c. long grain brown rice, 1/2 shredded zucchini, a little chopped celery, 1 clove garlic, almonds, and seeds and my hubby said he liked it :) Kids didn't, but they change their mind everytime!

[The Wallaces]

We LOVED this! I have been trying to get myself to eat more brown rice, and this one is hands down the best I have tried yet. The addition of nuts compliment the nutty flavor of the rice while adding extra flavor and I love that I can get extra veggies in our diet with this too. Thanks for a keepr :)