Brown Rice and Carrot Pilaf
Transform your meals with the hearty and aromatic Brown Rice and Carrot Pilaf, a wholesome dish that's as nutritious as it is flavorful. This recipe features nutty brown rice infused with the warm, earthy notes of cumin and cinnamon, paired with naturally sweet grated carrots and savory sautéed onions. Cooked in a combination of water and vegetable broth, the grains are perfectly tender and rich in flavor. The pilaf is easy to prepare, requiring just 10 minutes of prep and minimal hands-on cooking time. With its vibrant color and a sprinkle of fresh parsley, this dish is not only a feast for the palate but also a stunning addition to your dinner table. Serve it alongside roasted vegetables, grilled protein, or enjoy it as a satisfying standalone vegetarian entrée. Perfect for busy weeknights or meal prep, this healthy pilaf will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 medium carrots
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the brown rice under cold water until the water runs clear. Set aside.
Peel and grate the carrots using a box grater or food processor. Finely chop the onion and mince the garlic.
In a medium-sized pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and grated carrots to the pot. Stir well and cook for another 2-3 minutes until the carrots soften slightly.
Stir in the cumin, cinnamon, salt, and black pepper. Let the spices toast for about 30 seconds to enhance their flavors.
Add the rinsed brown rice to the pot and stir to coat the grains in the spice mixture.
Pour in the vegetable broth and water. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the rice simmer for 35-40 minutes or until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and taste for seasoning. Adjust salt and pepper if necessary.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 15.9 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
