Lemony Brown Rice Pilaf
Brighten up your dinner table with this Lemony Brown Rice Pilaf, a wholesome and flavorful side dish that’s as nutritious as it is delicious. Made with nutty brown rice, sautéed onions, and aromatic garlic, this pilaf is simmered in low-sodium vegetable broth for maximum depth of flavor. A burst of fresh lemon juice and zest adds a zippy citrusy twist, while chopped parsley enhances its fresh, herbaceous notes. Toasted slivered almonds provide a delightful crunch if you choose to include them. Perfect as a side for roasted chicken, grilled fish, or vegetables, this recipe is simple to prepare yet packed with irresistible layers of flavor. Ready in under an hour, this healthy, gluten-free dish will quickly become a favorite in your weekly rotation!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly cracked
- 2 tablespoons toasted slivered almonds (optional)
Instructions
Rinse the brown rice under cold running water until the water runs clear. Drain well.
In a medium saucepan, heat 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion is translucent.
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Add the rinsed and drained rice to the saucepan, stirring to coat the grains in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the vegetable broth and add the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the liquid has been absorbed.
While the rice cooks, zest the lemon and chop the parsley. Set aside.
Once the rice is fully cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the lemon zest, lemon juice, chopped parsley, and the remaining tablespoon of olive oil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the pilaf to a serving dish and garnish with toasted slivered almonds, if using. Serve warm.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 888 mg | 19% | |
*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.
